Roasted Chicken with Beetroot and Herb Jus

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.