Pan roast chicken with roasted veggies & onion gravy

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings people

Appliance/Function:

Preheat the oven to 220°C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1cm-thick wedges. Quarter the carrot lengthwise, then halve widthwise. Put the potato and carrot on the lined tray, drizzle with the first measure of oil, season with salt and pepper and toss to coat. Roast for 20-25 mins, until golden and tender.

Meanwhile, peel and thinly slice the onion. Strip the thyme leaves, discarding the tough stems. Add stock, wholegrain mustard and honey into a jug and stir to combine. Bring a steamer pot of water to the boil for the broccoli.

Put the chicken flat on a board, put your hand on top and slice in half horizontally into fillets. Heat the second measure of oil in a medium-deep frypan over high heat. Lightly season the chicken with salt and pepper. Cook the chicken for 2 mins each side, or until golden (the chicken won't be cooked through). Remove from the pan, leaving the oil in the pan.

Reduce the heat to medium. Add the onion and thyme to the same pan and cook, stirring, for 5 mins, or until softened. Sprinkle the flour over the onion and cook, stirring, for 1 min, or until foaming. Gradually add the stock mixture, stirring constantly to prevent lumps from forming. Bring to a simmer. Then add the chicken and any resting juices to the gravy. Reduce the heat to low and cook, turning the chicken halfway, for 4-5 mins, until the gravy is thickened and the chicken is cooked through. Stir in balsamic vinegar.

While the chicken is cooking, trim the broccoli and halve any larger stems lengthwise. Cook the broccoli in the steamer pot of boiling water for 2-3 mins, until just tender.

Divide the pan-roasted chicken, roasted veggies and steamed broccoli between plates. Spoon over the gravy.