Orange Chile Oil Roasted Chicken, Beets, and Green Beans

Orange Chile Oil Roasted Chicken, Beets and Green Beans

Remember the Orange Chile Oil that I made last week?  I used it again this week for another super easy and super tasty roasted dinner.  Really with this oil in your fridge, dinner is so easy.  Decide on what you need to use up, toss it with this oil, roast it, and you are good to go!

My CSA had given me some lovely earthy beets and some fresh green beans.  To go with the fresh veggies, I settled on some chicken thighs.  Chicken thighs are my favorite piece of chicken to roast, they stay moist and the skin gets so nice and crisp.  I don’t know about you, but I prefer a great crispy skin to one that has been battered and fried.

The only tricky part of this is the timing.  After checking several sources, I had the chicken at 425 for 30-40 minutes, the beets at 375 for 40 minutes, and the green beans at 425 for 15 minutes.  The beets and chicken matched, but for the beets, I decided that they would be perfectly fine at 425 – just roast for a shorter time.

This dinner goes together so easy.  Two baking sheets, both lined with parchment paper for easy clean up and a few bowls for tossing in the oil.  Easy Peasy!

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5 from 1 vote

Orange Chile Oil Roasted Chicken, Beets, and Green Beans

Infused oil (in this case Orange Chile Oil) turns an easy sheet pan supper of Roasted Chicken, Beets and Green Beans into an extra flavorful dinner! 

Course Main Course

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Calories 733kcal

Author Pam Greer

Ingredients

• Orange Chile Oil from previous recipe
• 8 bone-in chicken thighs
• 4 beets peeled and cut into 1 1/2 inch dice
• 4 cups green beans trimmed
• salt and pepper

Instructions

• Prepare orange chile oil, if not using from a previous recipe.
• Preheat oven to 425. Line two baking sheets with parchment paper or aluminum foil for easy clean up. Since the chicken can release a lot of fat, I usually use aluminum foil for it.
• Place chicken thighs on baking sheet and drizzle with orange chile oil. Toss to coat and spread out, skin side up. Sprinkle with salt and pepper. Roast at 425 for 30-40 (depending on the size of your thighs) minutes or until crisp and cooked through.
• While chicken is roasting, toss beats with orange chile oil and spread on half of baking sheet and season with salt and pepper. Place in the oven when there is 25 minutes left on your chicken timer.
• Place green beans in a bowl and toss with orange chile oil and season with salt and pepper. When there is 15 minutes left on the timer, remove the beets (check the beets - if they are finished cooking, you can place them in a bowl) from the oven and place the green beans on the other half of the baking sheet. Return to the oven and continue roasting for 15 minutes.
• When the timer beeps, remove the baking sheets from the oven and serve.

Nutrition

Calories: 733kcal | Carbohydrates: 16g | Protein: 50g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 283mg | Sodium: 293mg | Potassium: 1091mg | Fiber: 5g | Sugar: 9g | Vitamin A: 20.2% | Vitamin C: 21.1% | Calcium: 7.7% | Iron: 20.7%