Donal's Real Time Recipes: Roast chicken & instant gravy

Ingredients

Serves: 4
Time: 30 minutes

• Extra virgin olive oil
• 6 skin-on, bone-in chicken legs
• 1 lemon
• 1/2head garlic
• 50g butter
• 1tbsp flour
• handful of fresh thyme
• 500g baby potatoes, cut in half
• 100ml white wine
• 300ml chicken stock
• Handful of dill
• 2 tbsps chives
• 100g green beans
• 100g frozen peas
• 1 tbsp Dijon mustard

Add the oil to a large saute pan. Season the chicken legs with salt and pepper. Place chicken into the pan, skin side down, and cook until golden brown - about 7 - 8 minutes.
Whilst the chicken cooks, slice the lemon in half and slice one half into rounds and the other half into wedges - reserving the wedges for serving. Peel the garlic and slice the baby potatoes into halves.
When the chicken is golden, remove and leave on a plate for now. Save the juices in the pan.
Add the butter to the pan, let it melt then add the flour stirring for a minute or so until it starts to smell like pastry.
Add the wine and chicken stock, stirring until combined and simmering.
Add the chicken back in then mix in the lemon slices, garlic cloves, potatoes, thyme, salt and pepper.
Add the lid to the saute pan and cook over a medium heat for 20 minutes, until the chicken is tender and the potatoes cooked through.
Add the green beans and frozen peas to the pan and cook for a few minutes until the beans are tender.
Finely chop the dill and chives and sprinkle over the chicken just before serving on warmed plates with the potatoes and green veg. Add a dollop of dijon mustard to each plate and enjoy.