Roast Chicken Potatoes Carrots & Mushroom Gravy

Serves 4

Chicken rub
1/2 tsp table salt
1 tsp paprika
1 tsp dried oregano
1 tsp garlic powder
Gravy
1 tsp butter
1 cup mushrooms sliced
1 shallot chopped finely
1 clove garlic crushed
2 tsp corn starch
1 cup chicken stock
water if needed

4 pieces chicken thigh on the bone ( NO skin ) 
450 g potatoes
2 medium carrots
1 cup peas

Nuts & Bolts

1. Preheat oven to 220c. Line a baking tray with baking paper.

2. Combine in a bowl salt, paprika, oregano and garlic powder mix. Add chicken pieces and rub the chicken rub all over until coated. Marinate for 20 minutes.

3. Meanwhile peel potatoes and carrots and chop to your preferred size. Set carrots aside for later. Place chopped potatoes in to a pot of cold water and par boil for 10 minutes or until just soft in the middle but still holding there shape.

4. While potatoes are par boiling place chicken in a baking tray and bake for 10 minutes.

5. Once potatoes are par boiled drain. Place potatoes and carrot ( spray potatoes and carrots with cooking oil ) into the some baking tray as the chicken pieces. Cook for a further 25-30 minutes turning every 7 minutes or until cooked.

6. Place peas into a small pot with cold water and bring to the boil. Once cooked strain water.
7. GRAVY - Place butter in a small pot on medium heat. Add mushrooms, shallot and garlic and stir. Cook for 5 minutes. Add corn starch to the chicken stock and stir, place in to pot with mushrooms. Stir constantly until thicken ( if to thick just add some water.
8. Serve chicken, vegetables and top with gravy.

Calories per serving : 501