Oil

Planning on making a roast dinner tonight for the beloved. I am making roast chicken, roast parsnips, carrots and tatties with gravy and a tonne of green veg. I know how to point the individual things but not entirely sure how to point th oil cause you never know how much the food soaks up.

I also male my gravy with the pan juices. I try to skim off most of the fat but dunno how to point that!

Any suggestions?