Crispy roast chicken thighs with beetroot and chickpea salad | Tesco Real Food

Ingredients

• 1kg chicken thighs
• 3 tsp olive oil
• 2 wholemeal pittas, cut into wedges
• 2 x 400g tins chickpeas, rinsed and drained
• 300g pack cooked beetroot, drained and cut into wedges
• 4 salad tomatoes, cut into wedges
• 1 red pepper, deseeded and sliced
• 100g reduced-fat salad cheese, cut or crumbled into small pieces (optional)
• 15g fresh mint, leaved picked
• 1 tbsp olive oil (we used extra-virgin)