Chicken & Creamy Thyme Sauce

While the wedges are roasting, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. Finely chop the garlic. Pick the thyme leaves.

Season the chicken thigh on both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally until cooked through, 10-14 minutes. Transfer to a plate and cover to keep warm. TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli and carrot, season and cook, tossing, until just tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.

Wipe out the frying pan, then return to a medium-low heat. Add the longlife cream (see ingredients), thyme, chicken-style stock powder (see ingredients) and any chicken resting juices. Cook, scraping up any meaty bits from the pan, until slightly thickened, 2-3 minutes. Season to taste. TIP: If the sauce seems thick, add more water, 1 tsp at a time, until it has your desired consistency.