Ingredients
Ingredients
2 tbsp olive oil
1 large chicken breast, skin on
6 small new potatoes (about 200g/7oz), halved
2 carrots, cut into rounds
1 small onion, cut into wedges
3 broccoli spears or florets
3 thyme sprigs
1 bay leaf
150ml chicken stock, warmed
½ tbsp plain flour
Tip
Waste not…
If you’re shopping for one, buy bottles of liquid stock instead of concentrated stock cubes. That way you can use as little or as much as you need, and won’t be left with a half-crumbled cube. We like Knorr Touch of Taste liquid stock.
Direction
Heat oven to 200C/180C fan/gas 6. Rub 1 tbsp of the oil over the chicken skin,then season. Put the potatoes, carrots, onion and broccoli in a small roasting tin with the thyme and bay leaf. Drizzle over the remaining oil, season well and toss together to coat everything. Sit the chicken breast on top and roast in the oven for 25-30 mins until it is cooked and the veg are tender.
Remove the chicken, potatoes and broccoli from the roasting tin and set aside while you make the gravy. Set the tin on the hob over a high heat and add the stock. Bring to the boil, then simmer for a few mins. Add the plain flour and stir constantly to remove any lumps. Once the sauce has thickened, take off the heat.
Slice the chicken breast into 3-4 pieces at an angle. Serve with the potatoes, broccoli, carrots and onion gravy.
