Who can resist beautiful roast chicken and vegetables smothered in rich garlic gravy Best of all, this recipe only uses one pot so there is more time to relax afterwards.
- 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.
- 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.
- Roast, uncovered, for 40 to 45 minutes or until chicken is cooked through and vegetables are tender.
- 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.
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