Chicken and Potato Roast Dinner

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Prepare the Chicken and Vegetables

• 150g Chicken Breat
• 2 tsp Olive Oil
• 2 Garlic Clove
• 2 tsp Fresh Rosemary
• 2 tsp Fresh Thyme
• 150g Baby Potatoes
• 2 Carrots

Preheat your oven to 375°F (190°C). Rub the chicken breast with half of the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss halved baby potatoes and chopped carrots with other half of the same seasonings. Place the chicken in a roasting pan and arrange the potatoes and carrots around it.

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Roast the Chicken and Vegetables

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes and carrots are tender and golden brown.

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Prepare the Broccoli and Gravy

• 100g Broccoli Florets
• 1 tsp Olive Oil
• 1 tsp AP Flour
• 100mL Chicken Broth

While the chicken and other vegetables are roasting, steam broccoli florets for about 5-7 minutes, or until tender but still crisp and seaosn with salt and pepper to taste. Once the chicken and vegetables are done, remove the chicken from the pan and let it rest for 5 minutes. Place a pan over medium heat. Add same ratio of oil to flour and cook, stirring, for one minute. Gradually add 100ml chicken broth, stirring constantly until the gravy thickens. Season with salt and pepper to taste.

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Assemble the Dish

Slice the rested chicken breast. Plate the chicken slices with the roasted potatoes, carrots, and steamed broccoli. Drizzle with the gravy.