Roasted Chicken Breast with Mustard Cream Sauce

Preheat the oven to 180C.

Bring two pans of water to the boil, salt one and add the stock to the other.

Chop the carrots into chunky batons.

Place the carrots into the boiling water to parboil for a few minutes.

Season the chicken generously with salt and pepper.

Halve the lemon and juice into a small bowl.

Remove the carrots from the boiling water and place on an oven tray (do not throw the water away).

Drizzle the carrots with olive oil, season with salt and pepper and then brush lightly with honey. Place in the oven.

In a frying pan heat a splash of olive oil.

Add the new potatoes to the pan of boiling water that you removed the carrots from.

Add the chicken breasts to the frying pan and brown on both sides.

Add the fresh sage, garlic and half of the fresh thyme, allow to fry for another few minutes.

Transfer the chicken, herbs and garlic to an oven-safe dish and drizzle with the lemon juice (keeping the a small amount of lemon juice).

Place the chicken in the oven and allow to roast for 10-20 minutes until the chicken is cooked through.

To make the sauce; deglaze the pan you cooked the chicken in with the chicken stock.

Reduce the heat to ensure the sauce does not split then add the cream, bay leaf, remaining thyme and mustard.

Simmer for 10 minutes on a low heat until slightly reduced.

Drain the potatoes.

Return the potatoes to the saucepan. Add butter, salt and pepper and crush.

Season the sauce with lemon juice, salt and pepper.

Remove the chicken and carrots from the oven.

Serve the roasted chicken breasts atop the crushed new potatoes topped with creamy mustard sauce and roasted carrots on the side.