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Crispy roast chicken thighs with beetroot and chickpea salad recipe

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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

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)

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
2235kj
533kcal 27%
Fat
21g 29%
Saturates
5g 25%
Sugars
12g 13%
Salt
1g 17%

of the reference intake
Carbohydrate 41g Protein 40.6g Fibre 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.