Roast Chicken Dinner with Vegetables & Gravy 
Tender, juicy roast chicken with crispy golden potatoes, perfectly steamed mixed veggies, and a savory gravy — a timeless homestyle plate everyone loves.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Roast Chicken:
2 chicken breasts (bone-in, skin-on for best flavor)
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp dried thyme or rosemary
Salt & pepper to taste
For the Potatoes:
1 lb baby potatoes, halved
1 tbsp olive oil
½ tsp Italian seasoning
Salt & pepper
For the Veggies:
1 cup carrots, sliced
1 cup broccoli florets
1 cup cauliflower florets
Salted water or steam
For the Gravy:
2 tbsp butter
2 tbsp flour
1½ cups chicken broth
Salt, pepper, and a dash of soy sauce or Worcestershire (optional)
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Roast the Chicken & PotatoesPreheat oven to 400°F (200°C). Rub chicken with olive oil and seasoning mix. Toss potatoes with oil, herbs, salt, and pepper. Place both on a baking tray and roast for 35–40 minutes until chicken is cooked through and potatoes are golden.
Steam the VeggiesSteam carrots, broccoli, and cauliflower until just tender (about 6–8 minutes). Season lightly with salt and set aside.
Make the GravyMelt butter in a saucepan. Stir in flour to form a roux. Slowly whisk in chicken broth. Simmer until thickened. Season with salt, pepper, and a splash of soy sauce for color.
Assemble the PlateSlice roasted chicken. Plate with roasted potatoes, steamed vegetables, and drizzle generously with gravy.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Kcal: ~580 kcal per plate
Servings: 2–3
