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Midweek roast dinner with garlic gravy

  • 0:20 Prep
  • 0:55 Cook
  • 4 Servings

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 teaspoons fresh thyme leaves
  • 25g butter, melted
  • 1 tablespoon olive oil
  • 2 tablespoons plain flour
  • 1 cup Massel chicken style liquid stock

Method

  • 1
    Preheat oven to 200°C/180°C fan-forced. Cut 2 deep slashes through the skin and flesh of each chicken piece to the bone.
  • 2
    Arrange potatoes, carrot, parsnip and garlic in a large, heavy-based flameproof roasting pan. Top with chicken, then thyme. Drizzle with combined melted butter and oil. Season with salt and pepper.
  • 3
    Roast, uncovered, for 40 to 45 minutes or until chicken is cooked through and vegetables are tender.
  • 4
    Transfer vegetables and chicken to a large plate. Cover. Place baking dish with pan juices over medium-high heat. Squeeze garlic from skins and add to pan. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture bubbles and is well-browned. Gradually stir in stock. Cook, stirring, for 3 to 4 minutes or until gravy boils and thickens. Strain gravy into a gravy boat. Serve chicken with roasted vegetables and gravy.

Source: taste.com.au

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