Roasted Chicken with Gravy and Greens

Herb-rubbed boneless chicken leg quarters, roasted until juicy, served with a rich garlic and cream gravy and a mix of quick-sautéed peppers, beans, peas, and mushrooms.

Ingredients

Roast chicken

• 2 Boneless chicken leg quarters
• 1 tsp Salt
• 1 tsp Black pepper
• 1 Small onion
• 2 cloves Garlic
• 10 g Rosemary
• 7 g Thyme
• 5 g Oregano
• 2 tbsp Olive oil

Gravy

• 2 tbsp Olive oil
• 20 g Butter
• 2 cloves Garlic
• 15 g Onion
• 2 cups Chicken stock
• 20 g Cream
• To taste Salt and pepper

Greens

• 10 g Capsicum
• 10 g Red pepper
• 10 g Yellow pepper
• 10 g Green beans
• 10 g Peas
• 10 g Mushrooms
• Pinch Oregano

Garnish

• Pickled radishes
• Pickled lemon peels

Method

1. Preheat Heat the oven to 220°C.
2. Prep the chicken Rinse the chicken leg quarters and pat dry.
3. Season Mix the salt, black pepper, rosemary, thyme, and oregano, and rub it over the chicken.
4. Dice Dice the onion and garlic for the seasoning mix and gravy.
5. Roast Roast the chicken for 30 to 35 minutes, until the internal temperature reaches 75°C (165°F).
6. Start the gravy While the chicken roasts, heat the olive oil and butter in a saucepan over medium heat. Add the chopped onion and garlic and sauté 2 to 3 minutes until translucent.
7. Build the gravy Pour in the chicken stock and bring to a boil. Stir in the cream and cook until the gravy thickens to the desired consistency. Season with salt and pepper.
8. Cook the greens In a separate pan, sauté the capsicum, red and yellow pepper, green beans, peas, and mushrooms with a pinch of oregano until tender.
9. Rest Once the chicken is done, remove it from the oven and let it rest a few minutes.
10. Plate Serve the chicken with the gravy and greens alongside, garnished with pickled radishes and pickled lemon peel.