- 300g (10oz) new potatoes, halved
- 2 large fresh beetroots, peeled & cut into wedges
- 2 tbsp oil
- 2 large chicken thighs
- 2 oranges
- 1 sprig fresh rosemary
Preheat the oven to 180C/160C fan/Gas 4. Halve the potatoes and place in a medium oven proof dish with the beetroot wedges. Drizzle with 1 tbsp of olive oil and scatter with the zest of both oranges. Halve the oranges, add to the dish and bake for 20 minutes.
Meanwhile heat the remaining oil in a frying pan and cook the chicken for a few minutes on each side until browned.
Using tongs transfer to the oven proof dish with the rosemary. Return to the oven for a further 20 minutes until the chicken is cooked through.
Try this – delicious served with rice to soak up all the juices.