Roasted Chicken with Root Vegetables

Roast dishes are the perfect meal to prepare for a big family feast, whether it's for your Christmas lunch or dinner. As a one-tray wonder, this recipe is a great option if you like to mix and match with different veggies or spices.
Tis the seasoning, after all!

Ingredients
2 tablespoons of olive oil
Pinch of salt
4 whole garlic cloves, crushed
1 onion, diced
1 bunch of carrots, peeled and cut into thirds
1 leek, rinsed and cut into large cubes
700-800g quartered potatoes
4 chicken thighs
Fresh thyme

Method
Preheat oven to 200oC.
In a tray, add olive oil, salt, crushed garlic and onion.
Dice the potatoes into small cubes and place them in the tray.
Add the carrots, leek and fresh thyme to the tray and mix it around.
Add the chicken thighs, skin side down.
Reduce oven temperature to 190oC and bake for 45 minutes, uncovered. For crispy chicken skin, after 40 minutes of baking flip the chicken and return to the oven for five minutes.
Remove from the oven and rest for five minutes.

With Christmas just around the corner, it's time to start thinking about this year's festive spread. From your lunchtime or dinner feast to desserts and mid-afternoon treats, getting your recipes planned and prepped early is the best way to sleigh the holiday season!

Beko's Eat Like A Pro recipes are created and approved by FC Barcelona nutritionists, so why not give the recipes a go for a healthy take on some Christmas classics. Make the prep easier by grabbing an extra pair of hands from your little kitchen helpers and get cracking!