Beetroot and Carrot Roasted Chicken Thighs

  • Difficulty: Medium
  • one hour and 10 minutes
  • 4 servings

Roasted chicken thighs can make your mouth water, but you can enhance them even more. You can easily add more flavor and color to the meat with beetroot, carrots, and fennel. And if their aromas get joined by rosemary, orange juice, and hot chili you’re in for a treat.

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
sea salt
4 skinless, boneless chicken thighs
1 teaspoon chili powder

How to Cook Beetroot and Carrot Roasted Chicken Thighs

  1. 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.
  2. 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.
  3. Transfer the coated chicken thighs and the vegetable mixture to a roomy baking dish. Bake for 60 minutes at 400⁰F/200⁰C.

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