Preheat your oven to 200°C. Chop the potato into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide batons. Arrange the potatoes and carrots on a large baking tray, (or 2 trays) keeping them separate and in a single layer. Drizzle with oil and season with salt and pepper then 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 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. Roast for 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, 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 with the boiling water (see ingredients for amount). Gradually 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, then remove from the heat.

Bring a large saucepan of water to the boil with a pinch 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. Cut the chicken into 2cm thick slices, serve on plates with the mini roasties, veggies and a drizzle of gravy! Enjoy!