Roast deboned chicken thighs with vegetables

Heat oven to 180.
Season corn starch with herbal salt and pepper.
Lightly dust potato wedges with the seasoned corn starch.
Add veggies and potatoes to an oven pan and lightly toss in canola oil, herbal salt and pepper.
Add thyme to the pan.
Roast in the oven for about half an hour.
Put rice onto boil and set aside once cooked and rinsed.
Turn veggies and potatoes over in the pan.
Lightly dust chicken thighs with the seasoned corn starch and add to the roasting pan.
Roast for another half an hour.
Cook cauliflower florets until al dente.
Toss in the rest of the salad ingredients – set aside.
Turn the veggies and chicken over – remove any veggies that are cooked.
Turn the grill on and grill the chicken and potatoes.
Turn over after 5 minutes.
Remove the chicken and the rest of the veggies.
You may need to roast the potatoes for a few more minutes until they are crispy.
Make the gravy in the roasting pan – on the stove – remove any burnt bits.
Deglaze the pan with the vegetable stock.
Add in the corn starch and the rest of the ingredients.
Stir well until a thick sauce has been created.
Strain the gravy through a sieve.
Serve.

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