Roasted Chicken with Beetroot and Herb Jus
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it's surprisingly simple and comes together in just over an hour. Roasted chicken thighs are forgiving and stay juicy, while the beetroots caramelize into something wonderfully sweet and earthy. Beetroots are packed with natural nitrates that support heart health, making this dish as nourishing as it is delicious. The herb jus ties everything together with bright, savory notes that make the whole meal feel restaurant worthy, even though you're working in your own kitchen. It's the kind of recipe that looks impressive but honestly requires minimal fuss.
Ella x
Ingredients
- 8chicken thighs(skin-on, bone-in)
- 4beetroots(peeled and cut into wedges)
- 8garlic cloves(crushed)
- 3 sprigsfresh thyme
- 4 tablespoonsolive oil
- 2 tablespoonsred wine vinegar
- 237 mlchicken stock
- 2shallots(sliced)
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 1 tablespoonhoney
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
Tip: Dry skin ensures crispier results when roasting.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear chicken thighs skin-side down for 4-5 minutes until golden, then flip and sear for another 2 minutes. Transfer to a plate.
Tip: Don't crowd the pan; this ensures proper browning.
- 3
In the same skillet, add beetroot wedges, crushed garlic, and sliced shallots. Sauté for 3-4 minutes, stirring occasionally, until the beetroots begin to soften slightly.
Tip: The fond on the pan will add rich flavor to the vegetables.
- 4
Return the chicken thighs to the skillet, nestling them among the beetroots. Scatter fresh thyme sprigs over the top and drizzle with honey.
Tip: Arrange everything in a single layer for even cooking.
- 5
Transfer the skillet to the preheated oven and roast for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is deeply golden and crispy.
Tip: Use a meat thermometer inserted into the thickest part of the thigh without touching bone.
- 6
Remove the skillet from the oven. Transfer chicken and beetroots to a serving platter using a slotted spoon, leaving the cooking liquid in the pan.
Tip: Keep the platter warm while you make the sauce.
- 7
Place the skillet over medium heat on the stovetop. Add red wine vinegar and chicken stock, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 3-4 minutes until the liquid reduces by about one-third and thickens slightly.
Tip: This deglazing step creates a flavorful pan sauce.
- 8
Strain the sauce through a fine-mesh sieve if you prefer a smooth consistency, or leave it as is for a rustic texture. Pour the warm jus over the chicken and beetroots, garnish with fresh parsley, and serve immediately.
Tip: The warm sauce will continue to coat the chicken beautifully as you plate.
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