Roast Butterflied Chicken and Gravy with Roast Vegetables

Steps

1. oven grill to high. Line an oven tray (with a lip) with foil. Line an oven tray with baking paper.
2. Pat chicken dry with paper towels and place, skin-side-up, on prepared tray (with a lip). Drizzle with oil and season with salt. Grill for 3-4 minutes, until skin is lightly golden. Remove from oven and turn oven temperature to bake 220°C. Mix chicken rub ingredients together in a small bowl.
3. Make two slash marks with a sharp knife on each chicken thigh, spread marinade over and push some into each cut. Roast for 35-40 minutes, or until chicken is just cooked through, basting occasionally with the juices. Remove from oven and cover with foil to rest for 5 minutes.
4. While chicken cooks, toss kumara, potatoes and pumpkin with a drizzle of oil on second prepared tray and season with salt. Cook (on oven rack above chicken) for about 30 minutes, until tender. Turn once to ensure even cooking.
5. Bring a medium pot of salted water to the boil. Add carrot to pot and cook for 2 minutes, then add broccoli and peas to cook a further 3 minutes, until tender. Drain and cover to keep warm. While chicken is resting and vegetables are cooking, scoop out and reserve 2 tablespoons of chicken cooking juices.
6. Heat a small pot on low heat. Add butter, flour and gravy spice mix. Cook, stirring, for about 1 minute, until butter has melted and flour is a sandy colour. Gradually add stock and reserved chicken juices and cook, stirring, for 3-4 minutes, until gravy is smooth and has thickened.
7. cut chicken into 6-8 pieces and divide between plates. Serve vegetables on the side and pour over gravy.