Rolled Chicken Roast with Veggie Gratin

Steps

1. Bring a full kettle to the boil. Grease an oven-proof baking dish with butter (measuring about 20 x 30cm). Thinly slice potatoes, pumpkin, leek and spinach. Toss veggies in a large bowl with first measure of Parmesan, first measure of chicken spice mix, salt and pepper
2. Layer veggies in prepared baking dish. In a heat-proof bowl, combine first measures of chicken stock powder and boiling water. Stir in cream then evenly pour over gratin. Cover and set aside in the fridge. Finely chop rosemary. Pat chicken dry (leaving netting on) and coat with rosemary. Season well, cover and set aside in fridge.
3. Preheat oven to 220°C. Place chicken (leaving netting on) in a roasting tray and roast for 55-65 minutes or until just cooked through. Set aside to rest, covered, for at least 10 minutes. Remove netting using kitchen scissors and slice chicken into thin rounds.
4. Cover gratin with foil and bake (on upper oven rack) for 40 minutes, until nearly tender. Combine second measure of Parmesan with breadcrumbs and salt. Remove foil from gratin and sprinkle over breadcrumb mixture. Bake for a further 15-20 minutes until tender and golden. Set aside to rest
5. While gratin and chicken are resting, place a small pot on medium heat. Add butter, flour and second measure of chicken spice mix to pot and cook for about 1 minute, until combined and fragrant. Slowly add stock, stirring constantly. Add salt and simmer for 2-3 minutes until thickened. Add any chicken resting juices and season to taste.
6. Divide chicken and veggie gratin between plates and drizzle with gravy.