Roasted chicken, beetroot, potatoes, shallot and carrot in a balsamic vinegar and thyme glaze.
SERVES: 4
PREP TIME: 15 min
COOK TIME: 1 hour
READY TIME: 1 h 15 min
CALORIES: 360 (per serving)
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INGREDIENTS
- 12 baby beetroot, scrubbed
- Olive oil
- 2 cinnamon sticks
- 6 cardamom pods
- 4 chicken breast fillets, skin on
- Sea salt
- 2 tablespoons butter
- 1 tablespoon balsamic vinegar
- 2 teaspoons oregano leaves
- 200 g (6½ oz) small beet (beetroot) tops
- 150 g (5 oz) marinated feta
INSTRUCTIONS
1 Place beetroot in a large baking dish, and sprinkle with a little olive oil and sea salt. Add cinnamon and cardamom to dish and bake at 180°C (350°F) for 40 minutes.
2 Rub chicken skin with a little salt. Place fillets, skin side down, in a preheated frypan and brown for 3 minutes.
3 Place chicken, skin side up, in dish with beetroot and cook for a further 15 minutes. To serve, place butter, balsamic vinegar and oregano in a small saucepan and heat until bubbling.
4 Place chicken, beetroot and beet (beetroot) tops on serving plates and sprinkle with feta. Spoon butter mixture over beet (beetroot) tops and serve.
NUTRITION FACTS
Calories: 360.5 Kcal
Fat: 15.1 g
Cholesterol: 73.1 mg
Sodium: 504.2 mg
Potassium: 829.6 mg
Carbs: 22.6 g
Protein: 35.5 g
Vitamin A: 91.5 %
Vitamin B-12: 7.5 %
Vitamin B-6: 38.7 %
Vitamin C: 43.4 %