Speedy roasted chicken and vegetables

Instructions

1 Preheat oven to 210°C. Spray a frying pan with oil and brown chicken over a medium-high heat for 3-4 minutes on each side. Remove from pan and sprinkle both sides with seasoning.

2 Place chicken, potatoes and carrots in a lined baking dish. Spray carrots with oil. Bake for 20 minutes until vegetables are crispy.

3 To make gravy, combine stock and cornflour in a small saucepan and cook over a medium heat, stirring, until thick. Add any pan juices from chicken dish.

4 Slice chicken and serve with vegetables and gravy.