A delicious recipe for chicken roast with gravy and black pepper fries. Connoisseur Fries are tasty in flavour and irregular and chunky in shape. Our roast chicken with gravy recipe is a popular dish, so it deserves deliciously authentic fries. The fries customers are looking for, the golden, rough-cut fries they’ll take notice of.

• Place the chicken legs in a roasting pan skin side up.
• Rub the chicken legs with the butter and season with salt and pepper.
• Cut 2 of the lemons in half and place between the chicken legs.
• Roast the chicken in a 200ᵒC oven for 45 minutes.
• Clean the red onion.
• Chop the garlic and add it.
• Chop the zucchini and eggplant into equal 1x1 cm chunks.
• Braise all ingredients in a little oil
• Season with salt and pepper.
• Remove the chicken legs and lemons from the roasting pan.
• Leave the chicken legs to rest in a warm place. Make sure to leave them uncovered to prevent condensation from forming and keep the skin crispy.
• Place the roasting pan on the hob and add the broth. Scrape off the brown burnt bits, because they’re full of flavour.
• Chop the parsley (and add it to the gravy).
• Dress the chicken on a plate.
• Serve with the braised vegetables and parsley gravy.
• Deep fry the Connoisseur Chunky fries until crispy.
• Transfer the fries to a drip tray and spoon on the fries and garnish with lemon zest and freshly ground black pepper.
• Serve immediately.