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Recipe - pan roast lunch of chicken, beetroot, potatoes & carrots with olive oil, garlic & white wine

PUBLISHED: 10:02 13 November 2014 | UPDATED: 10:02 13 November 2014


Beetroot isn’t just for salads, and when combined with the right ingredients (including a little white wine!) can produce a filling feast

Serves 4

• Preparation time: 15 minutes

• Cooking time: 40 minutes



• 500g new potatoes, cut into wedges

• 250g pack cooked beetroot, cut into half

• 250g Chantenay carrots, or 250g large carrots peeled & 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 & freshly ground black pepper



1) Preheat the oven to 200°C/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 & 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 minutes.

5) Remove the foil from the tin and return to the oven. Bake for a further 20-25 minutes or until the chicken is golden and crisp and the vegetable are cooked through.


Recipe courtesy of


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