300g rainbow carrots
3 sprigs of thyme
2 free range chicken breasts
1 large potato thinly sliced
Preheat your oven to 180 degrees
Pop your carrots into boiling water for 2 minutes
Spread them onto a baking tray, drizzle over olive oil and scatter over 2 sprigs of thyme. Cover with foil and bake for 30 minutes.
Put your potato slices on a baking tray, drizzle with a little oil, season and bake for 20 minutes until crispy.
While your carrots & potatoes are cooking, heat a griddle pan. Rub your chicken breasts with a little oil, season and griddle them along with one sprig of thyme until thoroughly cooked. If your chicken is very plump, you could always butterfly it out with a knife to even the size.