Classic Roast Chicken Thigh, Yorkshire Puds, Gravy & Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Pat your chicken thighs dry with kitchen paper and season them on both sides with half your dried thyme (you'll use the rest later!) and a pinch of salt and pepper, then add skin-side down and cook for 8-10 min or until the skins have browned and crisped

While the chicken is cooking, peel your potatoes and chop into quarters

Add the chopped potatoes to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 6-8 min or until tender

Line a baking tray (or two!) with baking paper

Meanwhile, fill 2 holes of a muffin tray per person with a small drizzle of vegetable oil (about 1 tsp per hole) and put it in the oven to heat up

Tip: No muffin tray? Fill a small oven-proof dish with a generous drizzle of vegetable oil to make one giant Yorkshire!

Combine 50ml [75ml] [100ml] milk with 2 tbsp [3 tbsp] [4 tbsp] flour and your egg[s] in a jug, then whisk in a generous pinch of salt and pepper until smooth – this is your batter

Once browned, transfer the crispy chicken thighs, skin side up, to the baking tray[s]

Add the chopped potatoes (reserve the bowl!) with a drizzle of vegetable oil, the remaining dried thyme and a pinch of salt and pepper

Put the tray[s] in the oven for 18-20 min or until the potatoes are golden and the chicken is cooked through (no pink meat!) – this is your roast chicken and potatoes

While the chicken is roasting, remove the muffin tray from the oven and carefully drizzle the batter evenly into the hot oil

Return the tray to the oven for 18-20 min or until puffed up and golden – these are your Yorkshire puds

Boil a kettle

Top, tail, and slice your carrot[s] into discs, on the diagonal

Add the carrot discs to a pot over a medium-high heat with boiled water and cook for 8-10 min or until the carrots are tender

Once tender, drain and return to the pot to keep warm

Once everything is nearly ready, reboil half a kettle

Add your blanched peas to the pot with a small knob of butter and a pinch of salt, then return the pot to a low heat and cook until warmed through – these are your buttered veg

Combine your gravy base with 100ml [150ml] [200ml] boiled water in the reserved bowl, whisk thoroughly and put it in the microwave

Cook for 30-40 secs or until thickened and give everything a good mix up (careful it may be hot!) – this is your gravy