Chicken with vegetables, potatoes, and beetroot salad

Delicious chicken recipe with vegetables, potatoes, and beet salad

If you are looking for a simple and quick recipe that is full of flavor, you have come to the right place! This chicken recipe with vegetables and potatoes, accompanied by a beet salad, is perfect for a family dinner or a meal with friends. With a total preparation time of about 1 hour and 15 minutes, you will get 4 delicious servings that will impress anyone who sits at your table.

Ingredients:
- 1 suitable chicken (about 1.5 kg)
- 2-3 medium potatoes
- A bag of frozen vegetables (carrots, peas, bell peppers)
- Chicken spices (vegetable seasoning, thyme, curry, pepper, basil)
- 1 large beet
- 1 small horseradish
- Olive oil
- Balsamic vinegar (or apple cider vinegar)

Instructions:

1. Preparing the chicken:
Start by washing the chicken under a stream of cold water, then dry it with a kitchen towel to remove excess water. This will help achieve a crispy skin during cooking.

2. Seasoning:
In a small bowl, mix your favorite spices: vegetable seasoning, thyme, curry, pepper, and basil. Rub the chicken with the spice mixture, making sure each part is well coated. Add a little olive oil to help the spices adhere better to the meat and to provide extra flavor.

3. Preparing the vegetables:
Peel the potatoes and cut them into cubes of about 2-3 cm. This will ensure even cooking. Add the potatoes and frozen vegetables (preferably carrots, peas, and bell peppers) to a large bowl, drizzling them with a bit of olive oil and sprinkling salt and pepper to taste.

4. Cooking the chicken:
Preheat the oven to 200°C. Place the chicken in a baking dish and surround it with the prepared vegetables. Cover the dish with aluminum foil to help retain moisture. Bake the chicken for 45 minutes, then remove the foil and let it brown for another 15-20 minutes, until the skin turns golden and crispy.

5. Preparing the beet salad:
Meanwhile, peel the beet and grate it. Add balsamic vinegar, a little olive oil, and grated horseradish for a fresh and spicy taste. Mix well and let the salad sit for a few minutes to blend the flavors.

6. Serving:
Once the chicken is ready, take it out of the oven and let it rest for 5-10 minutes before slicing. Serve the chicken alongside the roasted vegetables and a generous portion of beet salad. This combination not only looks good but also offers a delicious mix of textures and flavors.

Practical tips:
- You can vary the frozen vegetables according to preferences or season, using zucchini, broccoli, or cauliflower.
- If you want a more intense flavor, you can add a few crushed garlic cloves to the dish with the chicken and vegetables.
- This recipe can be adapted to be grilled, giving the chicken a wonderful smoky flavor.

Enjoy this simple and delicious chicken recipe with vegetables, potatoes, and beet salad, perfect for any occasion!