Roasted chicken, vegetables

Ingredient oil spray 500g chicken breast fillets 1 1/2 teaspoons roast chicken seasoning 500g potato wedges 3 large carrots, peeled, cut in 6cm lengths, quartered lengthwise 1 cup salt-reduced chicken stock 2 teaspoons cornflour Instructions Step 1 Preheat oven to 210°C. Spray a frying pan with oil and brown chicken over a medium-high heat for 3-4 minutes each side. Remove from pan and sprinkle both sides with seasoning. Step 2 Place chicken, potatoes and carrots in a lined baking dish. Spray carrots with oil. Bake for 20 minutes until vegetables are crispy. Step 3 To make gravy, combine stock and cornflour in a small saucepan and cook over a medium heat, stirring, until thick. Add any pan juices from chicken dish. Step 4 Slice chicken and serve with vegetables and gravy.