Recipe roast chicken with gravy and black pepper fries

0 Ratings



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.