One-Pan Citrus and Beet Roasted Chicken Thighs added to My Recipes successfully.
Category
Mains
Servings
6
Prep Time
15 minutes
Cook Time
1 hour
Since I don’t like tomatoes, beets and cabbage have become my go-to veggies because they add so much color to so many things. Aside from their high levels of iron and fiber, beets offer bold color and flavor to any dish, but this is one of my favorites.
Photography and Styling by Chavi Feldman
Author:Rorie Weisberg @fullnfree
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Ingredients
6 chicken thighs
3 tablespoons Tonnelli Avocado Oil, divided
1 and 1/2 teaspoons Gefen Table Salt, divided
1 teaspoon paprika
4 carrots, sliced
1 bulb fennel, sliced
3 cloves garlic, minced or 3 cubes frozen garlic
2 tablespoons fresh rosemary
zest and juice of 1 orange
2-3 Gefen Organic Beets, sliced
Chicken
Directions
Preheat oven to 400 degrees Fahrenheit.
Arrange chicken on a baking sheet. Drizzle one tablespoon of avocado oil over the chicken. Sprinkle with half a teaspoon salt and paprika.
In a large mixing bowl, combine carrots, fennel, garlic, rosemary, remaining two tablespoons of avocado oil, remaining one teaspoon of salt, and orange zest.
Spread the vegetables over the chicken on the baking sheet. Squeeze orange juice over everything. Roast for 45 minutes. Add the sliced beets to the pan and roast for an additional 15 minutes or until vegetables are tender and the chicken is cooked through and has a golden and crispy skin.
Recipe Note
Note: This recipe provided with permission from kosher.com.
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