60ml (¼ cup) Queen Maple Flavoured Syrup (sugar free)
Finely grated zest and juice of 1 lemon
1 Tbsp finely chopped rosemary leaves
2 tsp extra virgin olive oil
4 small chicken lovely legs (see Cook’s Tip)
2 parsnips, cut into 4cm pieces
2 carrots, cut into 4cm pieces
1 bulb fennel, trimmed, quartered
250g baby Carisma potatoes, halved
1½ Tbsp Gravox Reduced Salt Traditional Gravy
125ml (½ cup) water
Extra rosemary, to serve
Freshly ground black pepper, to serve
Preheat oven to 200°C (fan-forced). Line 2 small roasting pans with baking paper. Combine syrup, lemon zest and juice, rosemary and oil in a small bowl. Transfer half the marinade to a small dish and add chicken. Turn to coat. Set aside.
2. Combine parsnip, carrot, fennel and potato in a medium bowl. Add remaining marinade and toss to combine. Arrange vegetables in a single layer in 1 of the prepared pans. Roast for 10 minutes.
3. Drain chicken, reserving marinade. Arrange chicken in second pan. Roast for 15 minutes. Brush chicken with reserved marinade. Spray vegetables and chicken with cooking spray. Increase heat to 220°C (fan-forced). Roast for 10 minutes or until chicken is cooked and vegetables are light golden brown and tender.
4. Meanwhile, combine gravy powder and water in a small saucepan over a medium heat. Cook, stirring, for 3-4 minutes or until gravy thickens.
5. Divide vegetables and chicken between serving plates. Pour over gravy, sprinkle with extra rosemary and pepper, and serve.
COOK’S TIP: If you can’t find lovely legs (drumsticks with the skin and part of the bone removed) simply replace with 4 small chicken drumsticks and remove the skin.
Nutrition Info Per Serve: 1862kJ, protein 34g, total fat 13.6g (sat. fat 3.2g), carbs 35g, fibre 12g, sodium 497mg. • Carb exchanges 2 1⁄3. • GI estimate low.