2 olive oil sprays ¼ tbsp olive oil 120 g chicken breast, no skin ½ medium carrot, qaurtered ½ medium zucchini, thickly sliced 115 g potatoes, cut into cubes 60 ml traditional gravy (prepared as directed)

Place potatoes in a saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and while partially covered cook for 10 minutes until just tender. Drain. Preheat oven to 180°C. Spray two oven dishes or trays with olive oil. Place chicken in one dish and the vegetables in the other. Coat the chicken and vegetables with olive oil. Add 1 tbsp of water into the tray with the chicken to avoid the chicken drying out during roasting. Feel free to add more if required. Season with salt and pepper and place in the oven, with the vegetables on the shelf below the chicken. Roast for 20 minutes or until chicken is golden and cooked through. Remove the chicken from the oven and stand for 5 minutes. Increase oven to 220°C and roast vegetables for a further 5 minutes or until golden and tender.Serve with gravy.