Tray-roasted chicken with potatoes and garlic gravy

Cooking Meat Tray-roasted chicken with potatoes and garlic gravy

You may not be a master chef, but you still like to entertain. Heres a foolproof, easy-to-make recipe thats set to impress and fire up your inner cook!

Lables: Low carb Low kilojoule Low sugar Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Remove leaves from 3 thyme sprigs. Place chicken, potato, onion, remaining thyme sprigs, rosemary sprigs and garlic (unpeeled) in a large baking tray. Drizzle with wine and oil. Sprinkle chicken with thyme leaves. Roast for 30 minutes. Remove garlic. Roast for 15 to 20 minutes or until chicken is cooked through. Carefully squeeze garlic flesh from skins. Discard skins.
  2. Make gravy following packet directions. Add garlic. Whisk to combine. Remove baking tray from oven. Remove and discard thyme and rosemary sprigs.
  3. Serve chicken with potato, onion and garlic gravy.

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6 fresh thyme sprigs
4 chicken marylands
12 small chat potatoes, halved
6 pickling onions, peeled, halved
2 fresh rosemary sprigs
3 garlic cloves
1/3 cup De Bortoli white wine
1 1/2 tbsp olive oil
35g sachet onion and mushroom gravy mix

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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