Ingredients Needed for Beetroot and Carrot Roasted Chicken Thighs
4 garlic cloves, lengthwise halved
1 tablespoon fresh rosemary
1 fennel, halved
4 medium carrots, lengthwise halved or quartered
1 medium beetroot, sliced
2 teaspoons of olive oil
1 tablespoon orange juice
4 skinless, boneless chicken thighs
1 teaspoon chili powder
How to Cook Beetroot and Carrot Roasted Chicken Thighs
- Add the garlic, rosemary, fennel, carrot, beetroot, 1 teaspoon of olive oil and the orange juice to a bowl. Season with sea salt and mix until even. Set aside.
- Add the chicken thighs, the remaining olive oil, and the chili powder to a bowl. Season with sea salt and mix to coat the meat.
- Transfer the coated chicken thighs and the vegetable mixture to a roomy baking dish. Bake for 60 minutes at 400⁰F/200⁰C.