Thyme Roasted Chicken

Meanwhile, halve and peel the 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 pepper and discard the core and seeds.
Slice into thin strips.
Roughly chop the parsley (stalks and all), then set aside for later.

Put the chicken into a bowl with the olive oil for the marinade (see ingredients for amount) and half the dried thyme. Season with salt and pepper, mix together, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the onion, carrots and peppers onto a baking tray. Drizzle with oil, sprinkle on the remaining thyme and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until softened, 25-30 mins. Turn halfway through.

While the veg roasts, heat a large frying pan on medium-high heat (no oil).
Once hot, lay the marinated chicken into the pan and cook until browned, 3-5 mins each side. When the veg has been in the oven for 10 mins, pop the chicken on top and roast for the remaining 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.

Meanwhile, pop the (now empty) frying pan back on medium heat.
Add the water for the glaze (see ingredients for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.
Add the chilli jam and stir well to combine (use a whisk if necessary). Simmer the mixture until thickened and glossy, 3-4 mins, then remove from the heat.