Midweek chicken roast.

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 Serves as many as you buy ingredients for!


Ingredients

Chicken
Potatoes - 1 per person
Carrots - 1 per person
Broccoli - 1 large floret per person
Cauliflower - 1 large floret per person
Gravy powder
Salt
Olive oil

Peel and chop the potatoes, boil for 5 minutes, drain (save the water), then shake them in the pan to make them fluffy, dry them using a clean kitchen towel, then place on a baking tray with the chicken, cover the chicken legs in foil to prevent them from drying out, drizzle the chicken and potatoes with olive oil and salt, then cook on gas mark 7 until the chicken is cooked through. The estimated cooking time is usually written on the chicken packaging, use a thermometer inserted into the thickest part of the chicken to check temperature.

Once the chicken is done take it out the oven to rest while you cook the veggies, chop off broccoli and cauliflower florets, and slice carrots, pop them in the pan and boil for a few minutes until they are cooked but still a little firm, maybe 3-4 minutes.

Make the gravy using gravy granules and the liquid from the bottom of the pan used to cook the chicken and the water from the potatoes and veggies to make the gravy.

 
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