Herb-Roasted Chicken with Leek, Tomato, Green Pepper, and Beetroot

This dish features succulent herb-roasted chicken paired with a medley of sautéed leeks, fresh tomatoes, crisp green peppers, and earthy beetroots. The combination of flavors is both comforting and vibrant, making it a delightful centerpiece for any meal. The recipe respects traditional cooking methods while incorporating creative touches through the use of seasonal vegetables and herbs.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 leeks, sliced and cleaned
• 2 tomatoes, diced
• 1 green bell pepper, diced
• 2 medium beetroots, peeled and diced
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, thyme, and rosemary. Sear the chicken, skin-side down, until golden brown (about 5-7 minutes). Flip and sear the other side for another 5 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the leeks and sauté until softened (about 3-4 minutes).
4. Add the diced tomatoes, green bell pepper, and beetroots to the skillet, stirring to combine. Cook for an additional 5 minutes.
5. Pour in the chicken broth and balsamic vinegar, stirring to deglaze the pan. Return the chicken thighs to the skillet, skin-side up.
6. Transfer the skillet to the oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven, garnish with fresh parsley, and serve hot.