This “one-tray wonder” is a great alternative to the traditional, heavy roast dinner. Replacing the usual roast beef with chicken makes it a leaner dish.
You won’t need starchy, carbohydrate-heavy side dishes, as the meal is perfectly balanced and deliciously filling. Prepare it as an alternative to Sunday roast, or as a fabulous dinner party main for a guilt-free meal.
4 tbsp. olive oil
2 small sweet potatoes, peeled, sliced
½ a butternut, peeled, sliced
4 skinless chicken drumsticks
4 skinless, boneless chicken thigh fillets
Zest and juice of 1 orange, plus extra zest, to garnish
2 red onions, cut into wedges
200 g roasted red pepper
3 tbsp. balsamic vinegar
4 sprigs rosemary
1 garlic bulb, broken into cloves
100 g bacon, diced
200 g chopped beetroot
- Preheat oven to 200°C. Coat a large ovenproof baking dish with 2 tsp of olive oil.
- Cook potatoes in boiling water for 5 minutes; drain.
- Cut several slits in chicken pieces and toss with orange zest.
- Place potatoes, beetroot, onions and red pepper in a large bowl. Mix orange juice with oil and vinegar in a small bowl; add to vegetables and toss to coat.
- Place vegetables in prepared baking dish and top with chicken. Break rosemary into small sprigs. Place two-thirds into chicken slits. Add garlic and remaining rosemary to dish. Sprinkle bacon over and toss well.
- Bake for 45 minutes, turning chicken pieces halfway through. Season with freshly cracked black pepper; garnish with extra zest and serve.