Rosemary Roasted Chicken With Beets & Onions

4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"I had some bone-in chicken thighs and went looking for a recipe. I picked one posted by a blogger I've made before, but I changed it so much it wasn't recognizable anymore. I'm posting my version so I can remember how I made it. I recommend using yellow beets rather than red beets, as you can peel them without staining your hands. This is a one pan - one bowl recipe. It takes just a few minutes to throw it together and about an hour of cooking time. Just my type of recipe!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (258.3 g)
  • Calories 448.1
  • Total Fat - 34 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 138.9 mg
  • Sodium - 473.1 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 1.8 g
  • Sugars - 5.8 g
  • Protein - 25.5 g
  • Calcium - 35 mg
  • Iron - 2 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350F. Spray 9x11 glass baking dish with cooking spray.

Step 2

Place chicken (skin side up) in pan. Add beets and onions to the pan.

Step 3

In a small bowl, whisk remaining ingredients until smooth. Pour over chicken and vegetables.

Step 4

Bake chicken at 350F , basting a couple of times, for 50-60 minutes or until chicken juices are clear when poked with a fork, and beets and onions are tender or starting to brown.

Tips & Variations


No special items needed.

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