Preheat oven to 230°C. Rub the Chicken Roast with the oil and 6g Knorr Demi-Glace Sauce Powder, sear on hot grill.
Place on a wire rack in a shallow baking tray and bake for 20 minutes, then reduce oven to 150°C and bake again for 20 minutes until a meat thermometer reads 68-74°C. Set aside to rest for at least 20 minutes before carving.
Place 1L water into a large pot and heat, whisk in the Knorr Demi-Glace Base and bring to boil stirring continuously. Pour off the Chicken Juices collected in a roasting pan, skim the fat and add remaining juice to gravy. Reduce heat and simmer for a further 2 minutes.
Slice the Chicken Sauce with gravy, put some sauce in the Yorkshire, and scatter the Zucchini, and Carrots.