Roast Beetroot, Butternut Wedges and Thyme Thighs

cook 30 mins
  • 4 boneless chicken thighs
  • 850 g (1 3/4 lb) ready-prepared butternut squash wedges
  • 300 g (10 oz) raw beetroot (unpeeled), washed and cut into thin wedges
  • 4 tablespoons olive oil
  • 6 unpeeled garlic cloves
  • about 12 thyme sprigs
  • salt and pepper
  • Open out each of the chicken thighs and season well with salt and pepper.
  • 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.
  • Roast in a preheated oven, 220°C (425°F), Gas Mark 7, 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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