Crispy roast chicken thighs with beetroot and chickpea salad recipe

Name: Crispy roast chicken thighs with beetroot and chickpea salad
Yield: Serves 4
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)

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

Healthy

Shop your ingredients

Tesco British Chicken Thigh Fillets 1Kg
1kg chicken thighs
£7.25
£7.25/kg
Tesco Olive Oil 250Ml
3 tsp olive oil
£3.10
£12.40/litre
Tesco Wholemeal Pitta Bread 6 Pack
Aldi Price Match
2 wholemeal pittas, cut into wedges
£0.50
£0.08/each
Tesco Chickpeas In Water 400G
Aldi Price Match
2 x 400g tins chickpeas, rinsed and drained
£0.41
£1.71/kg DR.WT
Tesco Fresh Pickled Beetroot 300g
300g pack cooked beetroot, drained and cut into wedges
£1.00
£3.33/kg
Tesco Salad Tomatoes 650G
4 salad tomatoes, cut into wedges
£1.55
£2.38/kg
Tesco Red Peppers Each
This product's currently out of stock
Aldi Price Match
1 red pepper, deseeded and sliced
Tranos Greek Feta 200G
Aldi Price Match
100g reduced-fat salad cheese, cut or crumbled into small pieces (optional)
£1.69
£8.45/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
15g fresh mint, leaved picked
£0.50
£16.67/kg

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.