Roast Beetroot, Butternut Wedges & Thyme Thighs
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 4 boneless chicken thighs
- 850grams ready-prepared butternut squash wedges
- 300grams raw beetroot (unpeeled), washed and cut into thin wedges
- 4tablespoons olive oil
- 6 cloves unpeeled garlic
- 12 thyme sprigs
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2920kJ / 700Cal
2920 Kilojoules or 700 Calories
34% of daily energy intake*
Protein
4.2grams
Fat
21.6grams
Carbs
32.0grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Open out each of the chicken thighs and season well with salt and pepper.
Step 2 of 3
Put the butternut squash and beetroot in a large roasting tin and drizzle with the oil. Toss together with the garlic cloves and 8 of the thyme sprigs and season well. Put the remaining 4 thyme sprigs in the centre of each of the boned chicken thighs, roll up and secure with cocktail sticks.
Step 3 of 3
Roast in a preheated oven, 220°C for 20-25 minutes or until the chicken is golden and cooked through and the vegetables are tender; the beetroot should still have a little bite. Serve hot with crusty buttered bread, if liked.
Categories
- Australian
- Low saturated fat
- High fibre
- Low salt
- Lunch
- Dinner
- Chicken dishes
- Low sugar
- Chicken
- Beetroot
- Licensed
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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