CHICKEN VEGGIE BAKE

Chicken Veggie Bake with Gravy

4 chicken breasts
4 potatoes, washed, cubed
2 cups carrots (or veggies of your choice) washed
1 tsp black pepper
1 tsp sea salt
1 tsp paprika
2 tsp Rosemary
1 tsp garlic powder
1 tsp onion powder
Extra virgin olive oil

Gravy:
2 + 1/4 cups low sodium chicken broth
1 tsp black pepper
2 tsp dried parsley
2-3 Tablespoons corn starch

Preheat oven to 425F. Place the chicken, potatoes and carrots in a large baking pan. Sprinkle the seasonings on top. Drizzle with olive oil (couple of tablespoons). Using hands... Toss everything together until well coated. Bake for 45-55 minutes.

When chicken is almost ready... Bring 2 cups broth, pepper and parsley to a boil. Whisk the corn starch in the other 1/4 cup of broth and add to same pot. Whisk to blend and turn off heat. If you like your gravy thicker, remove some of the broth from the pot and add more corn starch... Return to pot and whisk. Gravy will thicken more as it cools. Plate, pour some gravy on top and enjoy!
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