Midweek roast dinner with garlic gravy

Midweek roast dinner with garlic gravy


Midweek roast dinner with garlic gravy

The ingredient of Midweek roast dinner with garlic gravy

  1. 4 (300g every) chicken marylands
  2. 4 medium desiree potatoes, thickly sliced
  3. 1 bunch child carrots, trimmed, peeled
  4. 2 small parsnips, peeled, halved
  5. 4 garlic cloves, unpeeled
  6. 3 teaspoons fresh thyme leaves
  7. 25g butter, melted
  8. 1 tablespoon olive oil
  9. 2 tablespoons undeniable flour
  10. 1 cup Massel bird fashion liquid stock

The instruction how to make Midweek roast dinner with garlic gravy

  1. Preheat oven to 2 hundredu00b0C/180u00b0C fan-forced. Cut 2 deep slashes through the pores and skin and flesh of each chicken piece to the bone.
  2. Arrange potatoes, carrot, parsnip and garlic in a massive, heavy-based flameproof roasting pan. Top with fowl, then thyme. Drizzle with mixed melted butter and oil. Season with salt and pepper.
  3. Roast, uncovered, for 40 to forty five minutes or till bird is cooked via and veggies are smooth.
  4. Transfer vegetables and chicken to a big plate. Cover. Place baking dish with pan juices over medium-excessive warmth. Squeeze garlic from skins and add to pan. Add flour. Cook, stirring, for two to 3 minutes or till aggregate bubbles and is well-browned. Gradually stir in stock. Cook, stirring, for 3 to four mins or until gravy boils and thickens. Strain gravy right into a gravy boat. Serve hen with roasted vegetables and gravy.

Nutritions of Midweek roast dinner with garlic gravy

fatContent: 430.2 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 39 grams protein
sodiumContent: 167 milligrams cholesterol

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