Tasty Planner - Recipe - Roast Chicken and Potatoes with Seasonal Vegetables and Gravy by Enfield Clubhouse

Instructions

(1 min) Pre-heat oven to 200 Celsius.

(2 min) Half fill a large pan with cold water, cover and bring to the boil on full heat on the hob.

(20 min) Peel potatoes, wash and cut into four even sized pieces.

(2 min) Carefully add chopped potatoes to the pan of boiling water

(10 min) Parboil for 10 minutes.

(5 min) Lay chicken drumsticks on a baking tray and season with salt, pepper and fresh herbs from the garden!

(2 min) Turn the drumsticks over to mix the seasoning.

(60 min) Cook in a hot oven – 200 Celsius – for 60 minutes or until brown.

While the chicken is cooking:

(20 min) Pick fresh seasonal vegetables from the garden, wash and peel or chop accordingly. Set aside in a bowl until ready to cook.

(5 min) Carefully drain the parboiled potatoes in a colander and add to a baking tray.

(5 min) Lightly coat in vegetable or sunflower oil, season with salt and pepper to taste and roast in the hot oven for 30 minutes or until browned.

(20 min) Cook vegetables depending on what they are (fresh or frozen). If you are boiling vegetables you will need to half fill a pan with cold water, cover and bring to the boil before adding your vegetables.

(5 min) Prepare the gravy by adding boiling water from the kettle to a jar with a few spoons of gravy granules.