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Chicken with roasted beetroot & sweet potatoes
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250g beetroot, from a bunch, trimmed and scrubbed
250g sweet potatoes, scrubbed
1 tbsp olive oil
2 small red onions, thinly sliced
2 free range corn fed chicken breast fillets
2 tsp chopped lemon thyme
1 tsp Marigold Vegetable Bouillon
25g The Bay Tree Cider Apple Jelly
1. Preheat the oven to 220ºC, gas mark 7. Cut the beetroot and sweet potatoes into 1cm dice. Heat 2 tsp of the oil in a frying pan and fry the beetroot and sweet potatoes for about 8 minutes until beginning to colour. Tip into a roasting tin and stir in the onions. Season lightly and roast for 20 minutes.
2. Halve each chicken breast horizontally into two thin slices. Season with the thyme and a little salt and pepper, and rub over the chicken pieces. Heat the remaining oil in the frying pan. Once very hot add the chicken and fry briefly on both sides to lightly brown.
3. Turn the vegetables in the roasting tin, then place the chicken on top. Return to the oven for a further 10 minutes until cooked through. Lift the chicken out onto serving plates and keep warm. Add the vegetable bouillon, apple jelly, 150ml water and any juices left in the pan to the roasting tin and bring to the boil, stirring until bubbling. Spoon over the chicken and serve immediately. Also delicious with seasonal green vegetables.
Cook’s tip The chicken recipe is also ideal with white or oily fish. Try using haddock, salmon or mackerel fillets, reducing their cooking time slightly.
Typical values per serving:
3 of your 5 a day; low in saturated fat.
This recipe was first published in November 2019.