Instructions

1. Set the oven temperature to 180°C.
2. Cut the courgette into chunks, peel the beets (if not organic) and cut them in half. Break the garlic into cloves (but don’t peel them) and lightly smash them with a palette knife.
3. Cut the chicken into 8 pieces with sharp scissors or a knife.
4. Heat one spoonful of olive oil in a large saucepan, then cook the chicken pieces until the skin is brown and crispy.
5. Transfer the chicken into a large baking dish, drizzle them with the remaining olive oil, season with salt & pepper, then put it the tray in the oven for 10 minutes.
6. Arrange the chopped vegetables and the garlic cloves between the chicken, coat them well with the cooking jus, scatter the thyme leaves on top, then bake for about 30 minutes until the chicken is cooked through and the veggies are tender.
7. Serve the chicken with the veggies and cooking jus.