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Baked chicken with courgette and beetroot

For easy midweek family suppers or lazy weekend meals chicken traybake with various vegetables is ideal. This baked chicken with courgette and beetroot is super yummy due to the amount of garlic I added, but most importantly it’s very easy to make! I served it with mashed sweet potatoes and a crispy green salad - but others side dished would go well with it too.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small chicken or 8 chicken pieces
  • 3 Tbsp olive oil
  • 2 courgettes
  • 8 baby beetroots
  • 5 sprigs of thyme
  • 1 garlic bulb

Method
 

  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.