Heat oven to 200°C. Rub one tablespoon of the oil over the chicken skin, then season. Put the onion, frozen potatoes, carrots and broccoli in a small roasting tin with the thyme and bay leaf. Dribble the remaining oil over the top, season well and toss together to coat everything.

Pop the chicken breast on top of the onions and roast in the oven for roughly half an hour, until it’s cooked and the vegetables are soft. 

Take the chicken, potatoes and broccoli out of the roasting tin and put to one side while you make the gravy.

Place the tin on the hob over a high heat and add the stock. Bring to the boil, then leave for a couple of mins. Stir in the plain flour and mix continuously until it’s lump-free and the sauce has thickened. Remove from heat.

Cut the chicken breast into 3-4 pieces at an angle. Serve with the potatoes, broccoli, carrots and onion gravy.