Classic Roast Chicken Dinner with Veggies & Gravy

Preheat your oven to 400°F (200°C).

Season the chicken breasts with olive oil, salt, pepper, and herbs like rosemary and thyme.

Roast for 35–40 minutes (less time for boneless breasts), until the chicken is golden and cooked through.

Boil & Mash the Potatoes:

Peel and boil the potatoes in salted water until fork-tender.

Mash the potatoes with butter, a splash of milk, salt, and pepper until smooth and creamy.

Prepare the Veggies:

Boil the peas in water for a few minutes until tender, then drain.

For the swede or turnip, peel and boil until soft, then mash with a little butter, salt, and pepper.

Roast the carrots and parsnips (or potato wedges) by tossing them with olive oil, salt, and pepper, and roasting at 400°F (200°C) for 25–30 minutes, turning halfway.

Make the Gravy:

Heat up the chicken gravy, either by using pan drippings from the roasted chicken or a store-bought version. Keep it warm for serving.

Assemble the Plate:

Slice the roasted chicken and arrange it on your plate. Add the mashed potatoes, peas, roasted carrots, parsnips (or potato wedges), and mashed swede.

Spoon the gravy generously over the top.

Serving and Storage Tips: