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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
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
6 chicken thighs
3 tablespoons avocado oil, divided
1 and 1/2 teaspoons salt, divided
1 teaspoon Gefen Paprika
4 carrots, sliced
1 bulb fennel, sliced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2 tablespoons fresh rosemary
zest and juice of 1 orange
2-3 Gefen Organic Beets, sliced
Preheat oven to 400 degrees Fahrenheit.
Arrange chicken on a baking sheet. Drizzle one tablespoon of avocado oil over the chicken. Sprinkle with half a teaspoon salt and paprika.
In a large mixing bowl, combine carrots, fennel, garlic, rosemary, remaining two tablespoons of avocado oil, remaining one teaspoon of salt, and orange zest.
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.
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One-Pan Citrus and Beet Roasted Chicken Thighs If the beets are included just for color (I’m sure flavor too), can I use tomatoes instead?
Why not? Although with the citrus and tomatoes it might be very acidy.
I was tremendously disappointed. This is a supremely ugly dish, dark colors suitable for winter and not for spring. The instructions say to brown the chicken so the skin is crispy, which means removing the vegetables which the recipe has us put on top of the chicken. My Pesach oven is too small to heat both the crisp chicken and the separated veggies, and putting them back makes the chicken skin soggy. I am deleting this from my recipe app.