If you’re new to marinating, read this simple guide to start understanding what is happening. You might also find this recipe (brining chicken breasts) interesting, in honour of the origin of the word ‘marinate’ meaning ‘from the sea’.
This time I went for a seemingly more complicated approach, which really is just as simple. For this recipe you will need enough milk to cover your meat completely, and a number of spices. I used 1 teaspoon cumin, 1 teaspoon garam masala, 1/2 teaspoon dried chili, 1 teaspoon dried garlic flakes, and 1/2 teaspoon ground black pepper. You should vary the amounts according to taste, and use spices that you like, noting that some of the spices will be diluted in the milk. For chicken it will suffice to let the marinate do its work for about 2 hours in the fridge.
For the beetroots: I used ready-to-eat beetroots which you can buy boiled and peeled, and extremely convenient. If using fresh, find how to prepare it here. Then chop into quarters, add a dash of olive oil and place in an oven dish with the chicken (you can add the marinade too as it will have plenty of time to boil in the oven).
Cook in a pre-heated oven at 200 degrees for about 40-50 minutes until the chicken is cooked through. The meat thermometer should read 165 F / 74 C for cooked chicken. Toss the beetroot half way through to ensure even roasting.