One Pan Roast Lunch of Chicken, Beets, Potatoes & Carrots
Preparation Time: 15 mins
Cooking Time: 40 mins
What you'll need: 1. 1 lb. new potatoes, cut into wedges 2. 9 oz. pack cooked beets, cut into half 3. 9 oz. carrots, or 9 oz. large carrots peeled & cut into 1 inch chunks 4. 1 onion, cut into large dice 5. 3 cloves garlic, cut into fine slices 6. 2-3 sprigs of thyme 7. 6 oz. (2/3 cup) white wine 8. 4 tbsp. extra virgin olive oil 9. 4 chicken legs 10. salt & freshly ground black pepperWhat to do: 1. Preheat the oven to 425°F. 2. In a large roasting pan, mix the potatoes, beets, carrots, onion and garlic. 3. Drizzle the olive oil over the vegetables and then pour over the wine. 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 pan and return to the oven. Bake for another 20-25 minutes or until the chicken is golden and crisp and the vegetables are cooked through.