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Mediterranean Beet and Feta Chicken: chicken thighs roasted beside beet rounds, chickpeas and red onion with honey...

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Mediterranean Beet and Feta Chicken

4 servings5 / 5

Chicken thighs roasted beside beet rounds, chickpeas and red onion with honey, oregano and lemon, under crumbled feta, served with tzatziki. One dish, 35 minutes in the oven.

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Time

Prep
15min
Cook
35min
Total
50min

Nutrition

per serving
Calories
600
Protein
49g
Carbs
35g
Fat
31g

One serving: 1 plate (~320g)

Instructions

Assemble

  1. Preheat the oven to 425°F (220°C).
  2. Peel the beets and cut them into 1/3 inch rounds. Shingle them in one overlapping row along one side of an oval baking dish.
  3. Lay the chicken thighs along the opposite side.
  4. Pack the drained chickpeas and red onion wedges down the middle.
  5. Drizzle the olive oil and honey over everything, sprinkle with oregano and salt, squeeze the lemon over and tuck the halves in at one end.
  6. Scatter the crumbled feta over the whole dish.

Bake and serve

  1. Bake for 35 minutes, until the chicken reaches 165°F, the beets are tender and the feta is golden.
  2. Scatter the parsley over and serve with tzatziki.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

To prevent the beets from staining everything red, toss them in a separate bowl with a splash of the olive oil before adding to the baking dish.

Tip 2 of 2

If the chicken thighs are thicker than 1 inch, lightly pound them to an even thickness to ensure they finish cooking alongside the beets.

Source

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TAGS

MediterraneanHealthySheet PanGluten-Free

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