Crispy Roast Chicken & Beetroot with Baby Spinach, Walnut and Fetta Salad
- Prep time: 40 minutes
- Calories: 600
- 500 g of Baby Red Beetroot
- 1 of Red Onion
- 4 of Garlic Clove
- 1⁄4 Cup of Walnuts
- 40 g of Danish Fetta
- 1 75g Pack of Baby Spinach
- 2 of Chicken Breast (skin on)
- 120 g of Cherry Tomatoes
- 1 1⁄2 Tbsp of Balsamic Dressing
Roast Vegetables:Preheat oven to 180°C. Peel and dice beetroot into 11⁄2 cm pieces. See tip. Cut red onion into 1 cm slices. Combine diced beetroot, sliced red onion and whole garlic cloves on a lined baking tray with a drizzle of olive oil. Season with salt and pepper. Place tray in the oven, set timer for 15 minutes.
Sear Chicken:Remove chicken from refrigerator, pat dry with paper towel and season both sides with salt. Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add the chicken, skin side down and sear until skin is golden, about 4 minutes. Remove chicken from pan.
Oven Roast Chicken:After 15 minutes of the vegetables roasting, add seared chicken, skin side up, to the same baking tray. Roast for about 10 minutes, until the chicken is cooked through. Set aside to cool. If desired, add the beetroot back to the oven to roast for 5 minutes longer.
Prepare Salad:In the meantime, add baby spinach to a large bowl. Roughly chop walnuts and halve cherry tomatoes. Crumble fetta. Once the vegetables have roasted and cooled, add to the large bowl with baby spinach. Dress salad with balsamic dressing and sprinkle with walnuts and fetta.
You Plate It:Slice the roasted chicken and divide salad between plates. Season to taste. Enjoy!