CHICKEN ITALIA CHIPOLATAS WITH ROASTED BEETS, SQUASH & SWEET POTATOES

Easy Peasy Lemon Squeezy is back... Blogger, Clare created a delicious family feast using HECK Chicken Italia Chipolatas with potatoes, veg and gravy - you can find this recipe here

A yummy autumn dinner easily prepared in one tray - meaning much less mess!

Take a look at her blog where she discusses all the nutrients you can gain from eating beets and the wonderful recipe she created for this dish.  

Chicken Italia Chipolatas with Roasted Beets, Squash & Sweet Potatoes

Prep time:
Cook time:
Serves 2

Ingredients

6 HECK Chicken Italia Chipolatas

3 small fresh beetroots or 2 larger ones, peeled and chopped into quarters

2 garlic cloves, peeled and finely chopped

1 tablespoon olive oil

Salt and freshly ground black pepper

3 sweet potatoes, peeled and chopped into chunks

1 large red onion, peeled and chopped up

1/2 large butternut squash, peeled, deseeded and chopped into chunks

2 parsnips, peeled and cut into 4 longways

Handful of mixed fresh herbs, chopped (sage is lovely with this)

Olive oil drizzle 

Salt & freshly ground black pepper

Steps

  • Pre-heat your oven to 200F / 400F or Gas6
  • Place your chopped beetroot chunks, garlic and olive oil into a plastic bag (I used a sandwich bags and coat the beetroot with the oil and garlic), then once coated, tip into a large roasting dish
  • Next add the sweet potatoes chunks, onions, butternut squash chunks, parsnips and herbs
  • Drizzle in a little olive oil. Pop in the oven and bake for 20 minutes
  • After 20 minutes stir and then pop the sausages on top and bake for a further 35-40 mins, until your sausages are cooked and your veggies tender
  • Remove from the oven serve with greens or peas and hey presto dinner!!

  

Take a look at her Instagram page, so you can keep an eye out for even more tasty recipes.

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