Midweek roast dinner with garlic gravy

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.

Recipe «Midweek roast dinner with garlic gravy» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 4 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, 1 tbsp olive oil , 2 tbsp plain flour, 1 cup Massel chicken style liquid stock.

Ingredients:

• 4 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 
• 1 tbsp olive oil 
• 2 tbsp plain flour 
• 1 cup Massel chicken style liquid stock 

Instructions

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.