Chicken with Roast Veggies and Gravy

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Cut baby potatoes into halves or quarters, until they are roughly the same size. Toss with carrot (if using) and a drizzle of olive oil on first prepared tray. Season with salt and pepper and roast for about 25 minutes, until tender. Turn once during cooking.
3. Remove core and seeds from capsicum and dice 3cm. Cut courgette (if using) into 1cm-thick rounds.
4. Toss capsicum, courgette (if using) and broccoli with a drizzle of olive oil on second prepared tray and season with salt and pepper. When potatoes have 12 minutes cook time remaining, roast veggies (on rack above potatoes), until tender.
5. Heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry and toss in a medium bowl with first measure of chicken spice mix and season with salt and pepper. Cook chicken for about 3 minutes each side (depending on thickness), or until cooked through. Set aside, covered in foil, to rest.
6. Reduce pan to low heat and allow to cool slightly. Add butter, flour and second measure of chicken spice mix. Cook for about 30 seconds, until combined and fragrant. Slowly add stock to pan, stirring constantly. Simmer on medium heat for 3-4 minutes, until thickened. Season to taste.
7. divide roast veggies between plates and top with chicken and a drizzle of gravy.