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Sticky Chicken with Beetroot and Red Onion

Blue and white serving platter of roasted chicken thighs, beetroot and red onion over mixed grains.
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This simple recipe for Sticky Chicken with Beetroot and Red Onion is packed with rich, hearty flavours and because it is made with pouch grains, it's the perfect one pan meal ready in just 1 hour!

Ingredients

Units Scale
  • 1 x bunch raw beetroot, scrubbed clean and cut into wedges
  • 1 red onion, cut into wedges
  • 8 small or 4 large bone in and skin on chicken thighs
  • 4 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp sugar
  • 2 garlic cloves, crushed
  • 2 x pouches mixed grains
  • 1/2 small bunch mint
  • 1/2 small bunch flat leaf parsley
  • 120g feta, crumbled

Instructions

  1. Heat the oven to 200C/180C Fan.
  2. Toss the beetroot and onion in your largest roasting tin with 1 tbsp of olive oil and some salt. Roast for 20 mins.
  3. Mix together 2 tbsp of the remaining oil, pomegranate molasses, vinegar, sugar and garlic.
  4. Heat the last tbsp of oil in a non-stick frying pan. Season the chicken skin with salt and fry skin-side down for 8-10 mins or until deep golden brown.
  5. Nestle the chicken in the roasting tin and pour over the marinade. Roast for a further 20-25 mins.
  6. Heat the grains according the package instructions then leave to cool a little. Pour some of the cooking juices into the grains. Add half the mint and parsley and the feta.
  7. Serve the chicken, beetroot and onion with the grain salad. Top with lots more fresh herbs and a drizzle of extra virgin olive oil.

Equipment

Notes

We love that this is a one pan meal that is delicious by itself, but a simple green salad on the side with a punchy dressing would be a great accompaniment. 

Find it online: https://desertislanddishes.co/sticky-chicken-with-beetroot-and-red-onion/