One pan roast lunch of chicken, beetroot, potatoes and carrots

Serves: 4
PREP: 15 mins
COOK: 40 mins

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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


  1. Preheat the oven to 200°C/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.