Ultimate Festive Roast Chicken Breast and Gravy

Once the potatoes and parsnips are ready, drain in a colander and sprinkle on half the flour (see pantry for amount).

Shake to fluff up the veg, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through. 

Meanwhile, peel and grate the garlic.

In a medium bowl, mix the garlic and dried rosemary with a drizzle of olive oil. Season with salt and pepper. Add the chicken breasts and mix to coat.

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

Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer to a baking tray, skin-side up, and roast on the middle shelf until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once cooked, cover with foil and leave to rest.

Meanwhile, trim the Brussels sprouts and halve through the root.

Wipe out the (now empty) chicken pan and return to a medium-high heat with a drizzle of oil.

Once hot, add the bacon lardons and sprouts. Season with salt and pepper. Stir-fry until the bacon is golden and the sprouts are starting to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins, then remove from the heat.

In the meantime, pop a medium saucepan on medium-high heat. Gently melt the butter, then stir in the flour (see pantry for both amounts). 

Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins. 

Gradually stir in the waterfor the gravy (see pantry for amount), 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, 10-12 mins.