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Roast Beetroot, Butternut Wedges & Thyme Thighs

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

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.

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