Roast Chicken & Root Veg Tray Bake With Onion Gravy

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your potato[es] (skins on) into small bite-sized pieces

Top, tail and chop your carrot[s] into bite-sized pieces

Top, tail and chop your parsnip[s] into bite-sized pieces

Peel and chop your red onion[s] into quarters

Crush your garlic open by squashing it with the side of a knife

Trim your green beans

Add the chopped potatoes to a deep baking tray (or two!) with the chopped carrot, chopped parsnip, onion wedges, trimmed green beans and crushed garlic

Add a little drizzle of vegetable oil, half your dried thyme (save the rest for later!) and a pinch of salt and give everything a good mix up

Tip: Nestle the green beans underneath the other veg as much as you can to prevent them burning!

Add your chicken to the tray[s], nestled amongst the veg

Top the chicken with the remaining dried thyme and a pinch of salt

Put the tray[s] in the oven for 25-30 min or until the veg is golden and the chicken is cooked through (no pink meat!)

Whilst everything is cooking, boil half a kettle

Add your gravy base to a heatproof measuring jug with your onion marmalade, a pinch of salt and 100ml [150ml] [200ml] boiled water

Put it in the microwave and cook for 1 min or until thickened

Give everything a good mix up (careful it may be hot!) – this is your onion gravy

Once the tray bake is cooked, remove from the oven

Carefully remove the skin from the garlic (it will be hot!)

Return the roasted garlic to the tray[s] and give everything a good mix up – this is your roast chicken & root veg tray bake