Pot roasted chicken breast with root veg

1 small sweet potato, approx 75g, very thinly sliced

1 small parsnip, approx 75g, very thinly sliced

1 small carrot, approx 75g, very thinly sliced ½ small onion, thinly sliced 1 clove of garlic, finely chopped 150ml chicken stock, made using ¼ low-salt stock cube 1 tsp olive oil A few sprigs of thyme, or ½ tsp dried thyme

1 small raw chicken breast, approx 150g

Preheat oven to 200C/180C fan/gas mark 6.

Mix the sweet potato, parsnip, carrot, onion, garlic and some seasoning together in a bowl, then layer it all up in a small baking dish.

Pour over the chicken stock, then cover with foil and cook for 20 minutes. Remove the foil and cook for 20 minutes. Meanwhile, mix the olive oil, the leaves from the thyme sprigs and some seasoning together in a small bowl, then add the chicken breast and coat it well.

Put the chicken breast on top and put the dish back in the oven for 20-25 minutes until the chicken is cooked through and the vegetables have golden edges.