One-pan roast chicken and beetroot

(30 ratings)
One-pan roast chicken and beetroot recipe
One-pan roast chicken and beetroot recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Lay chicken legs into a roasting tin with seasonal beetroot and carrots, pour over a little wine and olive oil, stick it in the oven for 40 minutes and roast dinner's done!


  • 500g new potatoes, cut into wedges
  • 250g pack cooked beetroot, cut into half
  • 250g Chantenay carrots, or 250g large carrots peeled and 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 and freshly ground black pepper

You could use any cuts of chicken you like. Breast is more expensive but thighs and wings are cheaper and just as tasty too.


  1. To start this chicken leg recipe 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 and 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 mins.
  5. Remove the foil from the tin and return to the oven. Bake for a further 20-25 mins or until the chicken is golden and crisp and the vegetable are cooked through.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 423(kcal)
  • Fat 17.6g
  • Saturates 3.5g
  • Sugars 9.9g
  • Salt 0.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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