Packet Meals - Gravox Roast Chicken with Herb Gravy (and Roast Chicken and Veggies)

Gravox Roast Chicken with Herb Gravy

So in amongst the packet meals, I seem to have a few of the packet sauces and gravies, where they're already made up and just need microwaving. These are a great time saver, and I'd probably never have hollandaise is I didn't buy the Masterfoods finishing sauce version of it. I can make it, having learnt to when working in a kitchen, but I find snipping the corner of a packet and zapping it for 30-40 seconds far more convenient, and not horribly expensive.

Just like the hollandaise, this gravy is a pretty decent chicken gravy, though unlike the powder packets, I can certainly tell that there has been some deterioration to the quality since passing the best before. Still it's perfectly fine and will do gravy for about 3 serves, at least for me, where I drench my meat and veggies with it. If you only have it on your meat, or possibly meat and potatoes, it'll probably do a 4th or even 5th serve too.

Once opened, they only last 3-4 days, so the final bit will be used tomorrow on my toasted sandwich.

Roast Chicken and Veggies for 1 (or 2, because I suck at getting the amount of veggies right)

Ingredients

1 Chicken Maryland. (add a second one for the second serve)
2 Potatoes
1/2 Sweet Potato (well, that really depends on the size of it. About 6 cm long and 3 cm diameter)
2 Carrots
1 1/2 Onions (only has the half because I had it left over from something else)
6 cloves Garlic

Method

• Heat oven to 200 C. Prepare a baking tray by lining it with baking paper.
• Pat the chicken dry with paper towel.
• Season with salt and rub a couple of pinches of turmeric into the skin.
• Set aside chicken until needed.
• Peel Potato, Sweet Potato, and Carrots. Cut them into bite sized pieces.
• Peel the Onions and quarter them.
• Trim the top and tail of the garlic cloves, but leave the skin on them.
• Add all the vegetables to a bowl, along with a couple of tablespoons oil and a sprinkle of mixed herbs
• Toss to coat all the vegetables before pouring them onto the baking tray.
• Put the vegetables into the oven for 30 minutes.
• Add the chicken to the baking tray and turn the vegetables over. Return to the oven for another 30 minutes.
• Turn the vegetables, and increase the temperature to 250 C. Bake for 10 minutes, or until suitably browned and skin is crispy.
• Serve with heated gravy.

^{I guess you could just have it like this without any gravy if you really wanted}

^{But this looks far more to my taste}

Previous Packet Meals

Chicken and Mushroom Risotto
Spanish Chicken and Chorizo Paella