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Thyme Roasted Chicken

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. With a sharp knife cut the Potatoes into approximately 2cm size wedges. Peeling is optional. Add to a baking tray, coat with a drizzle of oil and season with salt and pepper. Spread out the wedges and avoid overlapping where possible. Use a larger baking tray or a second if needed. Place on the middle shelf of the oven and roast for around 30 to 35 minutes until they are a golden brown colour.
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Cut the Red Onion into wedges, cut the Carrot into batons, cut the Bell Pepper into slices and roughly chop the Parsley.
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Marinate the Chicken Breast in a bowl with drizzle of olive oil and half of the Dried Thyme. Add a little salt and pepper. Ensure the Chicken Breast is fully coated. Add the Carrot, Bell Pepper and Red Onion onto a baking tray and season with a little salt and pepper and the remaining Dried Thyme. Pop on the top shelf of the oven for 25 minutes turning half way.
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In a frying pan head a drizzle of oil. Add the Chicken Breastand cook for about 5 minutes turning half way. Make sure both sides are browned. Once done add the Chicken Breast on top of the veg in the oven and cook for the remaining veg time.
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Heat up the frying pan again and add the Water and the Chicken Stock. Bring to the boil and then reduce the heat to simmer. After a couple of minutes add the Sweet Chilli Sauce and mix well. Simmer until thickened for about 5 minutes.
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When done slice Chicken Breast in to strips, share out the roasted veg and wedges and garnish with a little Parsley. Finally top with a little of the Sweet Chilli Sauce from the pan. Eat and enjoy!
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