Instructions
step 1 Preheat oven to 400°F (200°C). Rub chicken leg quarters with olive oil, thyme, garlic powder, salt, and pepper. Roast for 35–40 minutes or until juices run clear.
step 2 Boil potatoes until just tender, drain and let dry. Toss in hot oil, place on a baking tray, and roast at 425°F (220°C) for 35–45 minutes until golden and crispy.
step 3 Toss carrots in olive oil and honey (if using), season, and roast with potatoes for 25–30 minutes until caramelized.
step 4 Boil carrots and swede together until soft, mash with butter and season to taste.
step 5 Prepare stuffing according to package or from scratch, shape into balls and bake at 375°F (190°C) for 20 minutes.
step 6 Steam or boil greens until tender, then toss with butter, salt, and pepper.
step 7 Boil peas for 3–5 minutes, then drain and butter.
step 8 To make Yorkshire puddings, whisk flour, milk, eggs, and salt into a smooth batter. Pour into hot oiled muffin tin and bake at 425°F (220°C) for 20–25 minutes until puffed and golden.
step 9 For the gravy, make a roux with fat and flour, then whisk in stock. Simmer until thickened, season with salt and pepper.
step 10 Assemble all components on a plate and pour gravy generously over the top.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat roast chicken and potatoes in the oven at 350°F for best texture. Gravy can be reheated in a saucepan, and veggies can be microwaved or steamed gently.
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