This recipe is great as a main course both for family or entertaining. Just adjust proportions according to the number of people you have!
You will need:
- 8 chicken thighs, or about two per person
- 2 tbsp nutmeg
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp dry thyme
- 2 beets, skins removed (see below)
- 2 carrots
- 2 stalks of celery
- 2 tbsp vegetable oil
- salt and pepper to taste
- 1 tbsp honey
Method:
1. Preheat oven to 450F. Cut the tops of the beets off, and cut a cross at the base of the beet, cutting off its tail.
2. Wrap the beets in tin foil, and bake in the oven for about 25 minutes. Allow to cool, then unwrap from the foil and slip the skin off the beets (it should come off fairly easily).
3. Preheat oven to 400F.
4. In a large bowl, toss the chicken with oil, salt and pepper. Place chicken on a baking sheet lined with parchment paper, and dust the skin lightly with the nutmeg and thyme.
5. Cut all the vegetables to about the same size. In a pot of simmering water, blanch the carrots for about 5 minutes, just to soften them slightly. Refresh in cold water.
6. In a large bowl, mix the cooled beets, carrots, and celery with vegetable oil, salt, pepper, and honey. Lay out evenly on a tray lined with parchment paper and immediately place into the oven at the same time as the chicken.
7. Place the chicken in the oven, and roast for about 25 minutes until golden and crispy on top.
8. Once the chicken and vegetables are done, remove from the oven and allow to rest for about 10 minutes. Serve as-is, or side with a starch such as potatoes, rice, or quinoa.
