Roasted Chicken & Beetroot

This recipe features in these meal plans: Autumn Specials.

Roasted chicken, beetroot, potatoes, shallot and carrot in a balsamic vinegar and thyme glaze.


  • 250g of cooked fresh beetroot, cut into wedges
  • 1 medium carrot (approx 125g), thickly sliced
  • 2 chicken breast fillets, skin on
  • 4 large new potatoes (approx 110g each), halved
  • 4 small shallots (approx 40g each), peeled and halved
  • 100ml of white wine
  • 2 cloves of garlic, gently crushed with the side of a knife
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dried thyme
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 40 mins
  • Oven temp: 200c
  • Price per person: £3.50
  • Store cupboard: Cook's
  • Calories per serving: 682
  • 5-a-day per serving: 3.3
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Roasted Chicken & Beetroot photo

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  1. Preheat the oven. Mix together the beetroot, potatoes, carrot, shallots and garlic in a large roasting tray and then combine the thyme, balsamic vinegar and 2 tbsp oil and pour over the vegetables. Season with salt and pepper and transfer to the oven to roast for an initial 20 minutes.
  2. Meanwhile, season the chicken breasts with salt and pepper. Heat 1 tbsp oil in a frying pan fry the chicken, skin side down, over a high heat for 3-4 minutes, or until the skin is browned and crispy.
  3. Once the vegetables have had 20 minutes in the oven, lay the chicken on top, skin side up, and return to the oven for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken and vegetables from the roasting tray, cover and set aside.
  4. Next, deglaze the pan to make a white wine reduction. Transfer the roasting tray to a medium heat on the hob and pour in the wine, stirring with a wooden spoon to scrape up the caramelised bits from the tray. Simmer for 2-3 minutes, or until the wine has reduced by half.
  5. Serve the roasted chicken and vegetables and pour on the white wine reduction.

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