Thyme Roasted Chicken Breast and Gravy

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. Transfer the chicken to another baking tray, skin-side up, then sprinkle over the dried thyme.

Roast on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, melt the butter (see pantry for amount) in a medium saucepan on medium heat. 

Once melted, 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.

Stir the water for the gravy (see pantry for amount) into the roux a little at a time, then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form. 

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 12-16 mins.

While the gravy simmers, heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Once the chicken is cooked, remove from the oven, cover with foil and allow to rest until everything's ready.