Tray Roasted Chicken Legs and Winter Vegetables

This is an easy to prepare yet hearty dish almost like a roast dinner, but without all the effort :-)

• Ready In: 2 hrs 30 mins
• Serves: 2

Ingredients

• 2  chicken legs
• 1  red onion, halved
• 1  large parsnip, cut into large chunks
• 1  large carrot, in large chunks
• 1  large potato, skin left on cut into 4 wdges
• 2  garlic cloves, minced
• 2  tablespoons olive oil
• 1  cup mixed herbs
•  sea  salt & fresh ground pepper
• 1  pinch chili powder

• for the gravy

• 200  ml  brown  chicken stock
• 1  tablespoon plain flour, to thicken
• 1⁄2 teaspoon guava jelly
• 1⁄2 teaspoon  marmite
• 1  dash paprika

Directions

1. in a big bowl mix the olive oil, salt, pepper, garlic and chilli powder.
2. coat the chicken legs and give them a massage in the marinade.
3. put them aside in the baking tray and leave to marinade for 2 hours.
4. then toss the vegetables in the bowl with the rest of the marinade and leave them infusing too.
5. Meanwhile making the gravy:.
6. with a whisk combine all the ingredients in the cold water and bring to the boil while stirring,.
7. simmer for a few minutes.
8. this will be a rich silky gravy
9. Reheat quickly when the chicken is ready to serve.
10. Roast the Chicken and Vegetables together in a preheated oven to 200 degrees for 30 minutes, giving it a chimmy every now and then and serve with the the gravy. lushious!