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Chicken And Beet Recipes

This Chicken and Beet recipe is a colorful, nutrient-packed dish that’s full of flavor and easy to make. Juicy, roasted chicken pairs perfectly with tender, sweet beets for a healthy and satisfying meal. It’s perfect for busy weeknights or a cozy dinner with friends—simple, wholesome, and absolutely delicious.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Cuisine: American / Healthy
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs (about 1 lb / 450 g)
  • 2 medium beets red or golden, peeled and cut into ½‑inch wedges
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey or maple syrup
  • 1 garlic clove minced
  • 1 tsp fresh thyme leaves or ½ tsp dried
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Equipment

  • Medium sauté pan
  • Baking tray (rimmed)
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Small bowl for marinade
  • Meat thermometer (optional, but helps nail perfect doneness)

Method
 

Preheat and Prep
  1. Preheat oven to 400°F (200°C). Lightly brush olive oil on the baking tray so beets won’t stick.
Marinate the Chicken
  1. In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, honey, garlic, thyme, paprika, salt, and pepper. Place the chicken thighs in the bowl and coat evenly. Let them rest while prepping beets.
Prepare Beets
  1. Toss beet wedges with remaining olive oil, salt, and pepper. Arrange them in a single layer on the tray.
Roast Beets
  1. Pop the tray into the oven and roast for 15 minutes. They’ll start to color and soften.
Sear the Chicken
  1. While beets roast, heat your sauté pan over medium-high heat. Sear each marinated chicken thigh for 2–3 minutes on each side until golden. Then transfer to the oven with beets.
Oven-Finish
  1. After the beets have roasted 15 minutes, nestle the chicken thighs among the beets. Roast everything together another 15–20 minutes, or until chicken reaches 165°F (74°C) internally and juices run clear.
Rest and Garnish
  1. Remove chicken and beets. Let rest a couple of minutes—this keeps the meat juicy. Sprinkle fresh parsley on top for a bright finish.

Notes

  • Peeling tip: Wear gloves or rub a drop of lemon juice on fingers to avoid beet dye stains.
  • Even roasting: Keep beet wedges similar in size for consistent cook time.
  • Meal prep bonus: Prep beets and marinade chicken ahead, then cook fresh when ready.