Preheat your oven to 200°C. Halve, peel and chop the shallot into small pieces. Halve any large broccoli florets then set aside. Chop the potato into 2cm chunks (no need to peel). Arrange the potatoes and carrots on a large baking tray (or two trays), keeping them separate and in a single layer. Drizzle with oil, season with salt and pepper then roast on the top shelf of your oven until tender, 25-30 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, and fry until the skin is golden, 4-5 mins. Transfer to an oiled baking tray, skin-side up, and sprinkle over the dried thyme (don't wash the pan). Pop the tray on the middle shelf of your oven and roast until cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, fill and boil your kettle. Put the (now empty) frying pan back on medium heat with a drizzle of oil. Add the shallot and cook until softened, 4-5 mins. Add the flour (see ingredients for amount), stir together and cook until beginning to turn golden, 2 mins. TIP: Add another drizzle of oil if necessary. 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.

Pour your boiling water into a jug (see ingredients for amount) and then stir in the chicken stock paste. Gradually pour 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, then remove from the heat. Taste and season with salt and pepper if needed.

Meanwhile, bring a large saucepan of water to the boil with 1/4 tsp of salt for the broccoli. Once boiling, add the broccoli florets. Cook until tender, 5 mins, then drain in a colander.

When ready to serve, reheat the gravy over a low heat, adding a splash of water if it is too thick. Drizzle the honey over the roasted carrots and turn to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Serve the chicken on the plates with the mini roasties, veggies and a generous drizzle of gravy. Enjoy!