For Day 7 of British Food Fortnight I am posting a One Pan Roast Lunch/Dinner recipe using the best of our home grown (not flown) potatoes, beetroot and carrots with chicken legs. The dish only takes about 40 minutes to cook and can be prepared ahead of time and then quickly popped into the oven. It’s a fabulous economical dish for mid-week eating but I am posting this today because we’re near the end of the month and purse-strings are stretched! Ideally bariatric (weight-loss) surgery patients should remove the skin from the chicken legs before eating.
Beetroot is enjoying something of a revival and is one of the original ‘super foods’ since it is packed with valuable nutrients and this is a fabulously tasty way to enjoy it.
One Pan Roast Chicken Lunch/Dinner
Fry Light cooking spray
500g new potatoes, cut into wedges
250g pack cooked beetroot, halved
250g small or large carrots, cut into chunks
1 onion, peeled and cut into large dice
2 cloves garlic, cut into fine slices
2-3 sprigs thyme
120ml dry white wine or stock
4 chicken legs
salt and freshly ground black pepper
1. Preheat the oven to 200C/gas mark 6.
2. Spray a large non-stick roasting tin with Fry Light. Add the potatoes, beetroot, carrots, onion and garlic. Pour over the wine or stock and tuck the thyme in between the vegetables.
3. Place the chicken legs on top and season generously. Cover loosely with foil and bake in the oven for 15 minutes.
4. Remove the foil, return to the oven and roast for a further 20-25 minutes or until the chicken is golden and crisp and the vegetables are tender.
WLS PORTION: 1/2
Image courtesy of www.lovebeetroot.co.uk