Thyme-Roasted Chicken & Gravy

In a medium bowl, combine the thyme, garlic, a drizzle of olive oil and a generous pinch of salt and pepper. Add the chicken breast and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until golden. Transfer the chicken to the oven tray lined with baking paper and bake for 8-12 minutes, or until cooked through. Transfer to a plate and cover with foil to keep warm.

While the chicken is cooking, add the potato and cauliflower to the saucepan of boiling water. Place a colander on top of the saucepan and add the broccoli and carrot. Cover with a lid and cook the veggies for 10 minutes, or until soft. TIP: The broccoli and carrot will steam while the other veggies boil. Drain the broccoli and carrot and transfer to a bowl. Season to taste with a pinch of salt and pepper. Cover to keep warm.

Drain the potato and cauliflower and return to the saucepan. Add the butter, salt (see ingredients list) and flaked Parmesan cheese and mash using a potato masher or fork until smooth. Season with a pinch of pepper. Cover to keep warm.

Return the large frying pan to a medium heat and add the vinegar. TIP: Stand back! Vinegar emits a strong vapour when heated! Cook for 1 minute, scraping any bits from the bottom of the pan. Crumble in the chicken stock cube and add the boiling water (see ingredients list). Stir well. Slowly pour the flour mixture into the pan and whisk until combined. Simmer for 2 minutes, or until thickened. Add the chicken resting juices and season with pepper.