Tray Roasted Chicken Legs And Winter Vegetables

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

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

Recipe

• 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!