Family Favourite Thyme Roasted Chicken

While the wedges cook, halve and peel the red onion, then cut each half into 3 wedges. 

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Pop the veg onto a baking tray. Drizzle with oil, sprinkle over half the thyme and season with salt and pepper. Toss to coat.

Roast on the top shelf of your oven until softened, 25-30 mins. Turn halfway through.

Meanwhile, season each chicken breast with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, sprinkle over the remaining thyme and cook until browned, 5 mins each side.

Once browned, transfer the chicken to the veg baking tray and return to the top shelf. Roast until the chicken is cooked through and the veg are tender, 15-20 mins. Set your pan aside.

Once cooked, transfer the chicken to a board. Cover and allow to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything is in the oven, return the (now empty) frying pan back on medium heat (no need to clean).

Add the water for the glaze (see pantry for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.

Add the red pepper chilli jelly and stir well to combine (use a whisk if necessary). Simmer until thickened and glossy, 3-4 mins, then remove from the heat.