Summer chicken

  • Portion size: For 4 people
  • Takes 5 minutes to make and 40-45 minutes to cook
  • Difficulty: easy

Roasted chicken thighs – with courgettes, baby beetroots garlic and thyme – is a cheap and cheerful dish for summer nights.

Looking for something different? Take a look at lots more chicken thigh recipes, here.

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Ingredients

  • 3 tbsp olive oil
  • 8 chicken thighs, or any other pieces
  • 2 large courgettes, cut into chunks
  • 8 baby beetroot, halved, or quartered if large
  • 4 fresh thyme sprigs, chopped
  • Head of garlic, cloves separated
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Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp olive oil in an ovenproof frying pan over a medium-high heat and gently fry the chicken pieces, skin-side down, for 5 minutes until golden brown.
  2. Transfer the chicken to a roasting tin, drizzle with the remaining olive oil and cook in the oven for 10 minutes. Add the vegetables, thyme and garlic, season well and roast for 25-30 minutes until the chicken is golden and the vegetables are tender.
  3. Serve with buttered rice.
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Nutrition

  • 296kcals Calories
  • 12.8g (2.4g saturated) Fat
  • 37.3g Protein
  • 8.1g (6.2g sugars) Carbs
  • 0.5g Salt

Quick wins & tips

This would also be great with roast cod. Roast the vegetables until almost tender, then sit cod fillets on top, drizzle with oil and roast for a further 5-10 minutes until cooked.

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