adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Midweek roast dinner with garlic gravy
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Irresistible roast chicken and vegetables in garlicky gravy, all cooked in one pot for easy cleanup. Enjoy a delicious meal with no stress.
Ingredients:
  • 4 (300g each) chicken marylands
  • 4 medium desiree potatoes, thickly sliced
  • 1 bunch baby carrots, trimmed, peeled
  • 2 small parsnips, peeled, halved
  • 4 garlic cloves, unpeeled
  • 3 tsp fresh thyme leaves
  • 25g butter, melted
  • 40.00 ml plain flour
  • 255.00 gm chicken style liquid stock
Instructions:
  • Heat your oven to a perfect 200°C/180°C fan-forced. Make 2 deep slashes in the skin and flesh of each chicken piece all the way down to the bone.
  • In a large, heavy-based flameproof roasting pan, layer potatoes, carrot, parsnip, and garlic. Place chicken on top, followed by thyme. Drizzle with a mixture of melted butter and oil, and season generously with salt and pepper.
  • Roast uncovered for 40-45 minutes until the chicken is juicy and the vegetables are perfectly tender.
  • Move all the vegetables and chicken to a sizeable plate, covering them. Put the baking dish with the pan juices on medium-high heat. Squeeze out the garlic from the skins and put them in the pan. Add flour and cook while stirring for 2 to 3 minutes until the mixture bubbles and browns well. Slowly mix in the stock. Cook and stir for 3 to 4 minutes until the gravy boils and thickens. Pour the gravy through a strainer into a gravy boat. Serve the chicken with the roasted vegetables and gravy.

Similar Recipes