Thyme Roasted Chicken with Bacon Lardons

Meanwhile, 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 pepper and discard the core and seeds. Slice into 1cm wide strips. Roughly chop the parsley (stalks and all).

Put the chicken into a bowl with the olive oil (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 dried thyme and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through.

While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay in the chicken and cook until browned on both sides, 3-5 mins each side. Once 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 loosely with foil 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 sweet chilli sauce 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.

When ready, slice each chicken breast into 5 pieces. Add the roasted veg to the wedges' baking tray, sprinkle over the parsley and gently toss together. Transfer to your plates and arrange the chicken on top. Reheat the sweet chilli glaze if needed (add a splash of water if it needs loosening a little), then spoon over the chicken. Enjoy!