Summer Thyme Roast Chicken With Dijon Gravy

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Top, tail, peel and slice your carrot[s] lengthways into long batons

Add the carrot batons to an oven-proof dish with a knob of butter and a pinch of salt and top with your thyme

Lay the chicken breast portion[s] over the carrots and thyme and season generously with salt and pepper and a drizzle of olive oil

Put the dish in the oven for 25-30 minutes or until the carrots are tender and the chicken is cooked through (no pink meat!) – this is your thyme summer roast chicken & roasted carrots

While the chicken is cooking, chop your waxy potatoes in half

Add the chopped potatoes to a pot of plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for an initial 12-15 min or until fork-tender

Peel and finely slice (don't chop!) your garlic

Dissolve your chicken stock mix and Dijon mustard in 150ml [195ml] [250ml] boiled water – this is your Dijon stock

Heat a large, wide-based pan (preferably non-stick) with a knob of butter and a drizzle of olive oil over a medium-high heat

Once the butter has melted, add the sliced garlic and 2 tsp [3 tsp] [4 tsp] flour and cook for 30 secs or until fragrant

Once fragrant, add your mustard stock and a pinch of salt and pepper to the pan and cook for 4-5 min or until the sauce has thickened to a gravy-like consistency

Once the potatoes are tender, add your blanched peas to the pot and cook for 1 min or until they're warmed through

Once warmed through, drain and return to the pot with a knob of butter and a pinch of salt and pepper – this is your potato & pea medley

Once the chicken is cooked through, pour any roasting juices from the chicken into the gravy – this is your Dijon gravy