I should have taken a picture of this beauty when it came out of the oven, but it was 9 at night and I just wanted to eat it. The photo below just doesn’t do it justice. Serves me right for starting dinner so late! I’ve become a little enamored with beets since my successful borscht, and this dish did not disappoint. And the chicken! Even if I can’t get my hands on beets every time, I’ll have to remind myself how much I love a simple roasted chicken with a great spice rub.
Roasted Chicken and Beets with Couscous and Yogurt Sauce
via real simple
2 1/4 pounds chicken drumsticks and thighs (8 total)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3 tablespoons olive oil
kosher salt and freshly ground black pepper
2 pounds beets, peeled and cut into 1/2-inch wedges
1 cup couscous
3/4 cup plain yogurt
1 tablespoon fresh lime juice, plus wedges for serving
1 tablespoon chopped fresh cilantro
Heat oven to 425° F. On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. On a second rimmed baking sheet, toss the beets with the remaining 2 tablespoons of oil and 1/4 teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender and the chicken is cooked through, 30 to 35 minutes. Meanwhile, cook the couscous according to the package directions. In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges.