Roast Chicken with Yams, Mushrooms and Gravy

Roast Chicken with Yams, Mushrooms and Gravy

Ready in 45 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 8, 2018.
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Ingredients

VEG

  • ½ red onion, diced 2-3cm
  • 100g Brussels sprouts, cut in half
  • 100g yams, cut in half
  • 1 parsnip, cut in quarters and root removed
  • 1 punnet mushrooms, cut in half
  • ¾ tsp oil or spray oil
  • 1 tsp balsamic vinegar
  • 30g feta cheese, crumbled
  • 20g pumpkin seed and walnut mix

CHICKEN

  • ½ tsp oil or spray oil
  • 275g lean chicken breasts
  • 1½ tsp wholegrain mustard
  • ½ tsp honey
  • 1½ tsp chicken herbs
  • 1½ Tbsp chopped rosemary
  • 1 clove garlic, chopped

GRAVY

  • 40g roast chicken jus
  • 2 Tbsp water

Steps

  1. Preheat oven to 230ºC. Line two oven trays with baking paper.
  2. Prep veg ingredients.
  3. Prep & cook chicken. Heat oil in a medium frypan on high heat. Pat chicken dry and season. Brown chicken in pan for 1-2 minutes each side and set aside (chicken does not need to be cooked through yet). Reserve pan.
  4. In a medium bowl, mix together mustard, honey, chicken herbs, rosemary and garlic.
  5. Toss chicken in bowl to coat. Place on first prepared tray. Roast (on upper-middle oven rack) for 18-20 minutes, until cooked through. Set aside, covered, to rest.
  6. Cook veg. Toss vegetables on second prepared tray with oil and vinegar and season. Roast for about 20 minutes (on middle oven rack), turning once, until tender and golden. After 20 minutes, sprinkle over pumpkin seed and walnut mix and feta, and roast a further 5 minutes. Set aside, covered, to keep warm.
  7. Heat gravy. Place jus and water in reserved pan and gently bring to the boil. Set aside covered to keep warm.
  8. Thinly slice chicken and add any resting juices to gravy.
  9. To serve, divide veg between plates. Top with chicken and drizzle over gravy.

Nutritional Information

Energy 1866 kj
446 kcal
Protein 45.5g
Carbohydrate 25.0g
Fat 14.6g