Roast Chicken with Gravy and Fondant Potatoes

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Set aside a medium baking dish. Dice potatoes 2cm, finely chop thyme and melt first measure of butter.
2. Place potatoes in reserved dish, season and cover with butter, stock and first measure of thyme. Roast at top of oven for about 35 minutes, until liquid has reduced and potatoes are golden.
3. While potatoes cook, pat chicken dry and season. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chicken skin-side-down for about 2-3 minutes until golden. Remove from pan and place onto prepared tray.
4. Combine olive oil, second measure of thyme, Worcestershire sauce and honey in a small bowl and brush over chicken. Roast for about 10-12 minutes, until cooked through. Set aside to rest, covered for about 5 minutes. Once chicken has rested, slice thickly.
5. While chicken cooks, peel carrot and courgette into ribbons. Add to a small pot with peas and water and cook on a low heat for about 2 minutes until water has evaporated. Once cooked, toss through butter. In a small pot on low heat, heat roast chicken gravy, adding the resting juices from the chicken.
6. To serve, divide fondant potatoes between plates, top with slices of roast chicken and drizzle with roast chicken gravy. Serve veggies on the side.