Rosemary Roasted Chicken With Beets & Onions
Recipe: #29437
April 30, 2018
Categories: Side Dishes, Chicken, Beet, Onions, One-Pot Meal, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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