Chicken with Roast Spring Veggies and Gravy

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Cut baby potatoes into halves or quarters, until they are roughly the same size. Toss on first prepared tray with oil. Season with salt and pepper and roast for about 25 minutes, until tender. Turn once during cooking.
2. Slice courgette 1cm and remove woody end from asparagus. Toss courgette, asparagus and broccoli on second prepared tray with a drizzle of oil and season with salt and pepper. When potatoes have 12 minutes cook time remaining, cook veggies (on rack above potatoes), until tender.
3. Heat oil in a large fry-pan on high heat. Pat chicken dry, toss in a medium bowl with first measure of chicken spice mix and season with salt and pepper. Cook for about 2 minutes each side (depending on thickness), or until cooked through. Set aside, covered in foil, to rest.
4. Return 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.
5. To serve, divide roast veggies between plates and top with chicken and a drizzle of gravy.