Chicken and Potato Roast Dinner

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Prepare the Chicken and Vegetables

Preheat your oven to 375°F (190°C). Rub the chicken breast with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss 150g halved baby potatoes and 100g chopped carrots with 1 teaspoon olive oil, salt, and pepper. 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

While the chicken and other vegetables are roasting, steam 100g broccoli florets for about 5-7 minutes, or until tender but still crisp. 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 1 teaspoon flour and cook, stirring, for 1 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.