Chicken with Beetroot & Feta

The first important thing about this recipe is the freshness of the beetroot. You want the leaves to still be green and pert rather than yellow and limp. The next when you are roasting – and this applies to anything – it helps to make sure the ingredients are more or less the same size so they will cook at the same rate…….

 I also thought you should know that although I have cooked it a few times, I have never measured/weighed the ingredients – so this is an approximation but it should work. Don’t blame me if it doesn’t but do let me knoServes 4 (without too many second helpings)

I large bunch of beetroot, stalks and leaves attached
2 x chicken joint packs (thighs and legs- 5 per pack)
3 large onions, cut into slices
2 heads of garlic, cut into half through the middle
500 g small potatoes, cut into quarters
handful  of chopped parsley stalks
large bunch of dill
small glass of white wine
I tbsp balsamic vinegar
125g feta, cut into cube
sea salt and freshly ground black pepper

Pre-heat the oven 220C/425 F

To cook the beetroot, cut off the stalks a little way from their actual base so you don’t cut into the beetroot and make them bleed, wash, dry and rub each one with olive oil, sprinkle with sea salt and roast for about 30-40 minutes (how long will depend on the size of the root) Leave to cook and then peel off the skin and cut into cubes.  Wash the leaves, cut off the stems and put them in a pan of boiling water and cook for about 7-8 minutes until tender. Steam the leaves on top for about 3 minutes or add to the stalks directly into the pan for the final couple of minutes, then refresh in cold water and drain thoroughly.

Put the chicken joints in a suitable large roasting dish. Add the onions, garlic heads, potatoes, parsley and dill stalks. Drizzle over the olive oil, white wine and balsamic vinegar, add the sea salt and pepper and using your hands, give everything a thorough toss so it is all mixed together. Spread the ingredients into a single layer and roast in a hot oven for about 60-75 minutes, depending on how charred you like your vegetables, turning occasionally.  

Remove from the oven, stir in the chopped beetroot, stalks and leaves, chopped dill and feta and return the dish to the oven. If you don’t want garlic skins floating around, fish out the heads of garlic, squeeze out the cooked cloves and add to the dish. Roast for a further 10 minutes or just until the feta starts to melt. Adjust the seasoning and serve.

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Filed under Main Course, Recipes

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