Roast Chicken with Roasted Vegetables (Sunday Roast)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Preheat the oven to 200 °C. Cut 500 g potatoes, 3 carrots and 2 parsnips into pieces, toss with 1 tbsp olive oil, 1 tsp thyme and salt and spread out on a baking tray.

2. 2

   Season 500 g chicken breast and place on top of the vegetables, then roast everything together for 45 minutes.

   45:00
3. 3

   For the gravy, toast 1 tbsp flour in a pan, pour in 250 ml chicken stock and simmer until thickened.

4. 4

   Slice the chicken, arrange with the roast vegetables and pour over the gravy.