Rosemary Chicken Bake with Rosemary Gravy

Serves: Four | Prep: 25 min | Cook: 50 min

Ingredients:

Rosemary Chicken Bake :
4 chicken breasts, bone-in and skin-on
6-8 carrots, trimmed and roughly chopped
2lb baby potatoes, cut in half
6 garlic cloves, smashed
1 lemon, sliced
1 Tbsp rosemary, minced
4 Tbsp olive oil
1 1/4 tsp salt
1 tsp pepper

Rosemary Gravy:
1 Tbsp butter
2 Tbsp flour
1 cup chicken stock
1 tsp rosemary, minced
1 Tbsp freshly squeezed lemon juice
1 tsp lemon zest
1/4-1/2 tsp salt
1/2 tsp pepper

Directions:
Preheat oven 425F/220C. Line of baking tray with baking paper.

Arrange chicken pieces, carrots, potatoes, smashed garlic, and lemon slices onto the prepared tray. Pat chicken dry with paper towels. Drizzle everything with olive oil, salt, pepper, and rosemary. Toss to coat. Bake for 50-60 minutes, until chicken is cooked, crisped, and juices run clear.

Make the gravy by melting butter in a saucepan over medium low heat. Whisk in flour and cook for a minute. Slowly add in the chicken stock and whisk until smooth. Add in rosemary, lemon juice, zest, salt, pepper, and any drippings from the chicken. Stir to combine. Simmer on low for 10 minutes, stirring occasionally, until desired consistency.

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