(Serves 4, prep 15 mins, cooking time 55 mins)
Ingredients
1 medium sweet potato, cut into cubes (about 250g peeled weight)
½ celeriac cut into cubes (about 200g peeled weight)
1 large carrot, cut into chunks
4 garlic cloves, unpeeled (leave out if following low fodmaps and replace with garlic infused olive oil or as the recipe says cook them with skin on but remove afterwards)
2 tbsp olive oil (1 tbsp light olive oil, 1 tbsp garlic infused olive oil)
300g pack of cooked beetroot, cut into wedges
8 chicken thighs, skin on
finely grated zest of 1 lemon and a squeeze of juice
2 sprigs of lemon or normal thyme, leaves picked
1 tbsp apple cider vinegar
30g rocket leaves
Salt and black pepper
Method
- Preheat the oven to 200c/Gas 6. Place the sweet potato, celeriac, carrot, garlic (if not on gut plan) in a large shallow roasting tin. Drizzle them with a tablespoon of the oil and season with salt and pepper, then roast for 15 minutes.
- Add the beetroot to the roasting tin and nestle the chicken thighs in among the vegetables. Drizzle with the rest of the oil and scatter over the lemon zest, a squeeze of lemon juice and the thyme and season well. Roast the other (unsqueezed) lemon half in the tin, cut-side up. Roast on the top shelf of the oven for 30 minutes.
- Turn the oven up to 220c/Gas 7. Sprinkle the apple cider vinegar over the vegetables and roast for another 5-10 minutes. The vegetables should be beautifully tender and the chicken cooked through with lovely crispy skin. Scatter with rocket leaves before serving.
Taken from Davina McCall’s “Sugar-free in a hurry” collection of recipes.
