One Pan Roast Lunch of Chicken, Beetroot, Potatoes & Carrots

Preparation Time:
15 mins
Cooking Time:
40 mins

What you'll need:

  • 500g new potatoes, cut into wedges
  • 250g pack cooked beetroot, cut into half
  • 250g Chantenay carrots, or 250g large carrots peeled & cut into 2cm chunks
  • 1 onion, cut into large dice
  • 3 cloves garlic, cut into fine slices
  • 2-3 sprigs for thyme
  • 175ml white wine
  • 4tbsp extra virgin olive oil
  • 4 chicken legs
  • salt & freshly ground black pepper

What to do:

  1. Preheat the oven to 200C/gas 6.
  2. In a large roasting tin, mix the potatoes, beetroot, carrots, onion and garlic.
  3. Drizzle over the olive oil and pour over the wine, and tuck the thyme in between the vegetables. Season well with salt & pepper.
  4. Season the chicken legs all over with salt and pepper and lay them on top of the vegetables. Cover loosely with foil and bake in the oven for 15 minutes.
  5. Remove the foil from the tin and return to the oven. Bake for a further 20-25 minutes or until the chicken is golden and crisp and the vegetable are cooked through.