One Pan Roasted Chicken Baby Beets Potatoes And Baby Carrots

1 pound new potatoes, cut into wedges

1 bunch baby beets, cut into wedges

1 bunch baby carrots, stems removed

1 onion, roughly chopped

3 cloves garlic, cut into fine slices

2-3 sprigs of thyme

⅔ cup white wine

4 tablespoons extra virgin olive oil

4 chicken thighs

salt and freshly ground black pepper

Preheat the oven to 425°F.  In a large roasting pan, mix the potatoes, beets, carrots, onion and garlic.  Drizzle the olive oil over the vegetables and then pour over the wine. Tuck the thyme in between the vegetables. Season well with salt & pepper.  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.  Remove the foil from the pan and return to the oven. Bake for another 20-25 minutes or until the chicken is golden and crisp and the vegetables are cooked through.

Serves 4

Adapted from:

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