Preheat your oven to 200°C. Chop the potato into 2cm chunks (no need to peel). Trim the carrot (no need to peel), halve lengthways then chop widthways into batons. Chop the broccoli into florets (little trees). Pick the thyme leaves from their stalks (discard the stalks). Put the potatoes on a baking tray with a drizzle of oil and a pinch of salt. Toss together then spread out. Roast on the top shelf of your oven, 30-35 mins, turning halfway.

Meanwhile, season the chicken with salt and pepper. Heat a drizzle of oil in a frying pan on medium-high heat, lay in the chicken, skin-side down. Fry until the skin is golden, 4-5 mins. Move to another oiled baking tray, skin-side up, and sprinkle over the thyme leaves (don't wash the pan). Pop the tray on the middle shelf of your oven. Roast for 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, put two large saucepans of water on to boil. Once boiling, add a pinch of salt and the carrots to one pan. Cook until tender, 10-15 mins. When cooked, drain in a colander and return to the pan (o the heat). Stir in the honey and a grind of pepper. Pop the lid on to keep warm. Meanwhile, put the broccoli and a pinch of salt in the other pan of boiling water. Cook until tender, 5 mins, then drain in a colander.

While the veggies cook, fill and boil your kettle. Put the chicken frying pan back on medium heat and add the flour. Stir the flour into the chicken juices (if the pan is a bit dry just add a little oil). Cook until beginning to turn golden, 2 mins. Stir occasionally to combine well. This is the roux that will thicken your gravy! TIP: Don't panic if it looks lumpy - it will be fine!

Dissolve the chicken stock powder in a jug of boiling water (see ingredients for amount). Bit by bit, stir this stock into the roux, stirring well to make sure there are no lumps. Bring to a simmer and keep stirring (or whisking if you have a whisk!). Cook until thickened to your liking, 3-5 mins.

Cut the chicken into 2cm thick slices, serve on plates with the mini roasties, veggies and a drizzle of gravy! Enjoy!