Lemon & Herb Roast Chicken with Veggies & Gravy

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut any large potatoes in half, slice pumpkin into 2cm wedges.
2. Toss veggies with salt and a drizzle of oil on first prepared tray and season with pepper. Place chicken, skin side up, in the middle of the tray, with veggies and roast for 25-30 minutes, until chicken is just cooked through and veggies are tender and golden. Set aside, covered, to rest for about 10 minutes.
3. Slice white part of spring onions 3cm (reserve green for garnish); cut courgettes in half lengthways then slice 1cm on an angle; cut broccoli into small florets. Toss on second prepared tray with veggie spice mix, pumpkin seeds and a drizzle of oil. Season and set aside.
4. When chicken has 10 minutes cook time remaining, roast veggies on rack below chicken for 15-18 minutes, until tender.
5. While veggies are cooking, heat gravy in a small pot on medium heat for about 2 minutes, until heated through, add any chicken resting juices to gravy. Thinly slice reserved green part of spring onion.
6. Cut chicken into large pieces and divide with veggies between plates, drizzle with roast chicken gravy and sprinkle over spring onion.