Roast Chicken in Gravy

Not everything needs to be complicated. A simple dish of roast chicken slices, boiled potato and carrot, served with a delicious chicken gravy.

Three skinned chicken breasts were roasted in a casserole dish in the oven, on a bed of sliced carrot and parsnips. The chicken was drizzled with sunflower oil, and seasoned with sea salt. A little water was added (about 100 mls), and the casserole dish spent 45 minutes in the lidded casserole, and another 15 minutes with the lid removed (allowing the chicken breasts to become golden brown on the surface). Cooked at 190 deg C on the middle shelf.

The chicken was removed from the casserole dish, and then the vegetables were removed with a slatted spoon - the latter to become the basis of a chicken and parsnip soup.

Once cooled, the chicken breasts were sliced with an electric carving  knife before serving.

The gravy was made with the juices from the roast, which were decanted to a small pan  containing 200 mls of boiling water: some chicken and vegetable stock was added, along with a teaspoonful of onion gravy granules, a pinch of paprika, plus some sage and black pepper. Serve with a generous portion of the gravy!