Crispy roast chicken thighs with beetroot and chickpea salad recipe
In partnership with Diabetes UK
For a roast chicken dinner midweek, try this crispy roast chicken thighs recipe with a warm beetroot and chickpea salad. Beetroot, chickpeas, tomatoes, peppers and crumbled cheese are tossed in the warm chicken juices for a colourful healthy salad, topped with crispy pitta wedges.
See method- Serves 4
- 15 mins to prepare and 40 mins to cook
- 533 calories / serving
Ingredients
- 1kg chicken thighs
- 3 tsp olive oil
- 2 wholemeal pittas, cut into wedges
- 2 x 400g tins chickpeas, rinsed and drained
- 300g pack cooked beetroot, drained and cut into wedges
- 4 salad tomatoes, cut into wedges
- 1 red pepper, deseeded and sliced
- 100g reduced-fat salad cheese, cut or crumbled into small pieces (optional)
- 15g fresh mint, leaved picked
- 1 tbsp olive oil (we used extra-virgin)
Each serving contains
- Energy
- 2235kJ 533.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 41.0gProtein 40.6gFibre 13.7g
Method
- Heat the oven to gas 8, 220°C, fan 200°C. Put the chicken thighs into a deep roasting tray and drizzle over 1 tsp olive oil. Season with pepper and rub the oil into the chicken. Roast for 30-35 mins (basting the chicken halfway through cooking) until crispy skinned and cooked through.
- When the chicken is cooked, toss the pittas with the remaining oil, then transfer to a baking tray in a single layer. Bake for 5 mins until crisp and golden. Transfer the chicken to a plate and leave to rest while the pittas toast.
- Spoon off any excess oil sitting on top of the liquid in the roasting tray, then toss the chickpeas into the chicken juices and mix well. Stir in the beetroot, tomatoes, pepper, cheese (if using), mint and olive oil. Tip into a bowl and serve with the chicken and pitta crisps.
- See more Healthy chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
