Chicken Thigh Roast

Preheat the oven to 200°C/180°C fan. Bring a pot of salted water to a boil. Peel the potatoes and chop any large ones in half. Add them to a pot of boiling salted water and cook over a high heat for 15 min. Drain and reserve the pot.

Meanwhile, boil the measured water for the stuffing. Peel the carrots and slice them into chunky fries. Trim and finely slice the spring onion. In a large bowl, dissolve the 0.5 chicken stock cube with the boiled water. Add the 50/50/100g butter to the stock. Once melted, add the spring onion, dried thyme, bread crumbs and garlic powder. Stir until the mixture comes together and set aside.

Add the cooked potatoes to a lined baking tray. Drizzle the potatoes with oil and a generous pinch of salt. Bake for 30 min or until the potatoes are crispy and browned.

Meanwhile, divide the stuffing into 6 balls and place them onto one half of a second, lined baking tray and flatten them slightly. Place the carrots on the other side of the tray with a drizzle of oil, season with salt and pepper and roast for 15 min. After 15 min, add the chicken thighs with a generous pinch of salt and pepper onto the tray and bake for 15 min further or until the chicken is cooked through.

Meanwhile, heat a pan over a medium heat with the remaining butter. Add the flour and stir for 1 min until a paste forms. Gradually whisk in the measured water, Worcestershire sauce and the remaining 0.5 chicken stock cube. Cook for 2-3 min until thickened. Season generously with black pepper. Set aside.

Once the chicken has 5 min left, return the reserved pot with salted water and bring to a boil. Once boiling, cook the peas in it for 2-3 min, then drain. Slice the chicken thighs and serve alongside the potatoes, peas, gravy, stuffing, carrots and a dollop of cranberry sauce.