Roasted Chicken with potatoes and garlic gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Serves 8 * 6 fresh thyme sprigs * 4 (220g each) chicken marylands * 12 small chat potatoes, halved * 6 pickling onions, peeled, halved * 2 fresh rosemary sprigs * 3 garlic cloves * 1/3 cup De Bortoli white wine * 1 1/2 tablespoons olive oil * 35g sachet onion and mushroom gravy mix
1. Preheat oven to 220°C/200°C fan-forced. Remove leaves from 3 thyme sprigs. Place chicken, potato, onion, remaining thyme sprigs, rosemary sprigs and garlic (unpeeled) in a large baking tray. Drizzle with wine and oil. Sprinkle chicken with thyme leaves. Roast for 30 minutes. Remove garlic. Roast for 15 to 20 minutes or until chicken is cooked through. Carefully squeeze garlic flesh from skins. Discard skins.
2.Make gravy following packet directions. Add garlic. Whisk to combine. Remove baking tray from oven. Remove and discard thyme and rosemary sprigs.
3. Serve chicken with potato, onion and garlic gravy.
Number of Servings: 8
Recipe submitted by SparkPeople user NATALA1.
2.Make gravy following packet directions. Add garlic. Whisk to combine. Remove baking tray from oven. Remove and discard thyme and rosemary sprigs.
3. Serve chicken with potato, onion and garlic gravy.
Number of Servings: 8
Recipe submitted by SparkPeople user NATALA1.
Nutritional Info Amount Per Serving
- Calories: 620.7
- Total Fat: 8.2 g
- Cholesterol: 76.0 mg
- Sodium: 300.9 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 6.7 g
- Protein: 34.9 g
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