Roasted Chicken with Beet Salad

Roasting the Chicken Preheat the oven to 425°F (220°C).

2.In a small bowl, mix together the salt, pepper, paprika, and garlic powder.

3.Rub the chicken with the olive oil, then sprinkle the spice mixture all over the chicken.

4.Place the chicken on a roasting rack in a baking dish and roast in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (74°C).

5.Remove the chicken from the oven and let it rest for 10 minutes before serving.

Preparing the Beet Salad Meanwhile, in a large bowl, combine the diced beets, potatoes, carrots, sliced cabbage, and sliced onion.

7.In a separate small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, salt, and pepper.

8.Pour the dressing over the beet salad and toss to combine.

9.Serve the roasted chicken with the beet salad.