Β Roast Chicken Dinner with Vegetables & GravyΒ 
Tender, juicy roast chicken with crispy golden potatoes, perfectly steamed mixed veggies, and a savory gravy β a timeless homestyle plate everyone loves.
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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
Β½ 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
1Β½ cups chicken broth
Salt, pepper, and a dash of soy sauce or Worcestershire (optional)
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Β Roast the Chicken & PotatoesPreheat oven to 400Β°F (200Β°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 35β40 minutes until chicken is cooked through and potatoes are golden.
Β Steam the VeggiesSteam carrots, broccoli, and cauliflower until just tender (about 6β8 minutes). Season lightly with salt and set aside.
Β 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.
Β 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: 2β3
