Roast Chicken Breast and Gravy

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper.
Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. Transfer the chicken to a baking tray, skin-side up, then sprinkle over the dried rosemary.
Roast on the middle shelf of your oven until cooked through, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, fill and boil your kettle. Put the (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the shallot and cook until softened, 4-5 mins.
Stir in the flour (see pantry for amount) and continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.

Pour the boiled water (see pantry for amount) into a measuring jug and stir in the chicken stock paste. Gradually pour the stock into the roux, stirring out any lumps that form.
Bring to a simmer and keep stirring (or whisking if you have a whisk). Cook until thickened to your liking, 3-5 mins, then remove from the heat.
Taste and season with salt and pepper if needed.

Meanwhile, bring a large saucepan of water to the boil with 1/4 tsp salt.
When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.