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Recipe Detail Page
One-Pan Sumac-Roasted Chicken with Colourful Beets
Autumn 2020
It’s easy to see why piling all your meal’s ingredients on to a baking sheet and roasting them together has become such a popular technique. It’s a simple way to get dinner on the table plus the juices and flavours meld and mix so the result is super tasty.
Serves 4
9 medium or 12 small beets, preferably a mix of colours
1 red onion, cut into thin wedges
2 to 3 tbsp (30 to 45 mL) olive oil, divided
1 tsp (5 mL) sumac, divided
½ tsp (2 mL) salt, divided
2 to 3 lbs (905 g to 1.36 kg) skin-on, bone-in chicken legs or breasts, or a mix
1. Preheat oven to 450°F (230°C).
2. Trim and scrub beets, then peel with a vegetable peeler. Leave small ones whole, cut medium ones into quarters and large beets into chunky pieces. Tumble onto a large baking sheet along with prepared onion. Drizzle with 1 tbsp (15 mL) oil. Sprinkle with about half of the sumac and salt. Toss to mix, adding a little more oil, if needed. Make room for chicken pieces by nestling into the beets. Drizzle chicken with a little of remaining oil, about 1 more tbsp (15 mL). Sprinkle with remaining sumac and salt. Rub into skin, adding a little more oil, if needed.
3. Place baking sheet with prepared ingredients in oven. Reduce oven temperature to 400°F/200°C (the preheated higher temperature will help make the skin crispy). Bake in centre of preheated oven until chicken is cooked through and beets are fork-tender, about 40 minutes.
Serves 4
