Roast Chicken with Veg and Gravy

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice pumpkin, kumara, carrot and parsnip 2cm, and break garlic into cloves (if using). Place all on prepared tray with salt and a drizzle with olive oil. Toss to coat and roast for about 30 minutes, until golden and crispy.
2. Heat a drizzle of oil in a medium fry-pan on medium heat. Pat chicken dry, rub with a little olive oil, chicken herb rub, and season with salt. Cook chicken, skinside- down, for about 3 minutes until golden brown. Flip over and cook a further 2 minutes.
3. Place chicken on tray with veggies and roast for 8-10 minutes, until just cooked through. Remove chicken from tray, cover and set aside to rest for about 8 minutes while veggies finish cooking.
4. While chicken is resting, heat gravy in a small pot on medium heat.
5. In a large bowl, combine olive oil, mustard and lemon juice and season. Just before serving, add spinach and roasted veggies to bowl with dressing. Toss gently to coat. Slice chicken thickly.
6. To serve, divide sliced roast chicken, spinach and roast veggies between plates. Squeeze garlic from cloves over chicken (if using) and pour over gravy.