One-Pan Citrus and Beet Roasted Chicken Thighs

 

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• Cooking and Prep: 1 h 15 m
• Serves: 6
• No Allergens

Since I don’t like tomatoes, beets and cabbage have become my go-to veggies because they add so much color to so many things. Aside from their high levels of iron and fiber, beets offer bold color and flavor to any dish, but this is one of my favorites.      A Food Fight, Round 4 Recipe

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Ingredients (11)

Main ingredients

• 6 chicken thighs

• 3 tablespoons avocado oil, divided

• 1 and 1/2 teaspoons salt, divided

• 1 teaspoon Gefen Paprika

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  Gefen Paprika

• 4 carrots, sliced

• 1 bulb fennel, sliced

• 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 2 tablespoons fresh rosemary

• zest and juice of 1 orange

• 2-3 Gefen Organic Beets, sliced

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  Gefen Organic Ready-to-Eat-Beets

Sommelier Suggests

• Carmel Selected Merlot

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  Carmel Selected Merlot

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Start Cooking

Make the Chicken

1. Preheat oven to 400 degrees Fahrenheit.

2. Arrange chicken on a baking sheet. Drizzle one tablespoon of avocado oil over the chicken. Sprinkle with half a teaspoon salt and paprika.

3. In a large mixing bowl, combine carrots, fennel, garlic, rosemary, remaining two tablespoons of avocado oil, remaining one teaspoon of salt, and orange zest.

4. Spread the vegetables over the chicken on the baking sheet. Squeeze orange juice over everything. Roast for 45 minutes. Add the sliced beets to the pan and roast for an additional 15 minutes or until vegetables are tender and the chicken is cooked through and has a golden and crispy skin.