Chicken thighs with roasted beetroot, apples and black peppercorns

Chicken thighs with roasted beetroot, apples and black peppercorns

Element

1 packet of free-range chicken thighs – roughly 8

1 large onion – roughly chopped

2 medium carrots – roughly chopped

2 sticks of celery – roughly chopped

5 medium beetroots – quartered

1 glass of white wine

1 handful of pepper corns

Fresh herbs of your choice

2 tablespoons balsamic vinegar

1 teaspoon fennel seeds

1 large cox’s apple – cut into 8ths

Method:

Place all the veg and apples out on an oven-proof dish, sprinkle with your herbs, some olive oil, salt and pepper.

Lay the thighs (skin down) on to the veg, drizzle on the balsamic vinegar and roast the whole lot for 2 hours on about 170C, turning the thighs skin up half way though, until golden and divinely succulent. The juices in this dish are the most glorious pinky-red colour and look amazing on mashed potatoes or rice.

Eat and of course, enjoy!