Roast Chicken with Pesto Spring Greens

Steps

1. Preheat oven to 220°C. Prep chicken & veggies. Pat chicken dry and place on a lined oven tray, skin side up. Rub with mustard and season well. Place veggies on tray around chicken, drizzle with a little oil and season.
2. Cook chicken & veggies. Roast chicken and veggies on middle-upper rack of oven for 35-40 minutes, until chicken is cooked through and veggies are tender. Rest, covered.
3. Make gravy. Place butter, gravy spices and flour in a pot and heat on low-medium. When butter has melted, cook for about 2 minutes, stirring. Slowly add water measure and cook for 5 minutes, stirring, until gravy has thickened. Set aside, covered, to keep warm. Once chicken has cooked, add any resting juices to gravy and cook on medium heat for about 1 minute, until hot. Season to taste.
4. Prep & cook greens. Bring a medium pot of salted water to the boil. While chicken rests, cook asparagus and peas in pot for about 3 minutes, until bright green and tender. Drain well and return to pot along with pesto. Mix to combine and season to taste.
5. Serve roast chicken and vegetables with pesto greens and gravy.