Plain Jane Chicken & Potatoes w/Roasted Garlic Gravy

by Brenda

1 head garlic
Olive Oil
Chicken, bone-in & skin-on (legs, thighs, etc, whatever your prefer)
4 – 5 tablespoons Grill seasoning
Salt & Pepper
Potatoes, cut into cubes
Broccoli, cut into spears
2 tablespoons butter
2 tablespoons flour
2 ½ cups chicken stock

Preheat oven to 425 degrees. Cut the tip off the head of garlic to expose the tops of the cloves. Drizzle with olive oil. Wrap tightly in tin foil, put in oven & let roast for 45 minutes. When it is cool enough to handle, squeeze the cloves out and mash with a fork.

Arrange the chicken pieces in a roasting pan, drizzle with olive oil and season with grill seasoning. Put in oven for about 35 minutes or until done.

Place the potatoes & broccoli on separate baking sheets and toss each with olive oil and grill seasoning. Put in oven for 20 – 25 minutes or until tender and crispy.

While those are cooking, melt butter in a medium skillet over medium heat. Sprinkle the flour into the butter and stir allowing the flour to cook slightly, about 1 minute. Whisk in the chicken stock, allowing it to simmer & thicken, about 3 – 5 minutes. Add the mashed garlic to the gravy and season with salt & pepper to taste.