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    Chicken & beetroot bake

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    Chicken & beetroot bake

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes

    Serves: 4


    500g baby new potatoes, halved (larger ones quartered)
    6 chicken thigh fillets, halved
    300g pack cooked beetroot, cut into wedges
    2 small red onions, cut into wedges
    1 lemon, cut into thin slices
    ½ tsp ground cinnamon
    1 tsp sumac
    1 tbsp honey
    2 tbsp olive oil
    3 sprigs rosemary
    4 cloves garlic, lightly crushed but skins still on 


    1. Preheat the oven to 200°C, gas mark 6. Bring a pan of salted water to the boil. Add the potatoes and boil for 10 minutes.

    2. Meanwhile, arrange the chicken thigh pieces, beetroot, red onion and lemon slices in a large baking dish or tray. Season, then sprinkle with the cinnamon and sumac, and drizzle with the honey and olive oil. Bake for 10 minutes.

    3. Drain the potatoes and return to the pan, then shake the pan to soften the edges slightly. Add to the baking tray, with the rosemary and garlic. Return to the oven for 20 minutes until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Serve.

    Cook’s tip Dried sumac berries are ground to provide a wine-coloured spice with an appealing sour, lemon-lime tartness that is really versatile in cooking or finishing dishes. Fish, poultry and vegetables are all enhanced by the addition of sumac. Add to salad dressings or salads themselves, or wherever you would use lemon or lime. It’s great on fried fish and even on chips. Rice dishes and Middle Eastern classics such as houmous and bean or chickpea salads also benefit. Alternatively, use it as a condiment, putting it on the table with salt and pepper, to complement most dishes.

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