Tray Roasted Chicken Legs and Winter Vegetables

• 2 chicken legs
• 1 red onion, halved
• 1 large parsnip, cut into large chunks
• 1 large carrot, in large chunks
• 1 large potato, skin left on cut into 4 wdges
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup mixed herbs
• sea salt & fresh ground pepper
• 1 pinch chili powder
• 200 ml brown chicken stock
• 1 tablespoon plain flour, to thicken
• 12 teaspoon guava jelly
• 12 teaspoon marmite
• 1 dash paprika

1. in a big bowl mix the olive oil, salt, pepper, garlic and chilli powder.
2. coat the chicken legs and give them a massage in the marinade.
3. put them aside in the baking tray and leave to marinade for 2 hours.
4. then toss the vegetables in the bowl with the rest of the marinade and leave them infusing too.
5. Meanwhile making the gravy:.
6. with a whisk combine all the ingredients in the cold water and bring to the boil while stirring,.
7. simmer for a few minutes.
8. this will be a rich silky gravy
9. Reheat quickly when the chicken is ready to serve.
10. Roast the Chicken and Vegetables together in a preheated oven to 200 degrees for 30 minutes, giving it a chimmy every now and then and serve with the the gravy.
11. lushious!

chicken, red onion, parsnip, carrot, potato, garlic, olive oil, mixed herbs, salt, chili powder, brown chicken, flour, guava jelly, marmite, paprika

Taken from www.food.com/recipe/tray-roasted-chicken-legs-and-winter-vegetables-409660 (may not work)