Rosemary Roasted Chicken With Beets & Onions
Created by KarenSTL on April 30, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Recipe #29437
Ingredients
- 1 1/4 pounds bone-in chicken thighs (4 thighs)
- 200 grams beets (4 yellow beets, peeled and quartered)
- 1 yellow onion (large onion, cut into large pieces)
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar (white or dark is ok)
- 2 cloves garlic minced (use more or less to taste)
- 1 teaspoon mustard
- 1 tablespoon dried rosemary (or sub fresh but use more)
- 1/2 teaspoon kosher salt
- Fresh ground pepper, to taste
How to Make
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Step 1: Preheat oven to 350F. Spray 9x11 glass baking dish with cooking spray.
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Step 2: Place chicken (skin side up) in pan. Add beets and onions to the pan.
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Step 3: In a small bowl, whisk remaining ingredients until smooth. Pour over chicken and vegetables.
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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.
Nutritional Facts
- 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