Preheat your oven to 220°C (fan 200°C, gas mark 7) and place the thyme sprigs in a non-stick roasting tin.
Make a few deep cuts in each chicken breast without slicing all the way through (this promotes quicker cooking), and lay them on top of the thyme sprigs. Wrap a bacon medallion around each piece of sausage and add them to the tin along with the carrots. Give everything a light
spray of low-calorie cooking spray, then roast for 5 minutes.
After 5 minutes, add the potatoes and broccoli to the tin, ensuring not to overcrowd the chicken and sausages. Continue roasting for an additional 10 minutes.
Meanwhile, place the peas in a heatproof bowl, cover them with boiling water, and let them stand for 5 minutes. Drain the peas well, scatter them around the roasting tin, and return everything to the oven for another 10 minutes or until all the ingredients are thoroughly cooked.
In a heatproof jug, combine the chicken stock pot with 200ml of boiling water and whisk together to create a quick and flavorful gravy.
Remove the thyme sprigs from the tin, then pour the prepared gravy over the contents of the roasting tin. Sprinkle freshly chopped parsley on top for a vibrant finish.
Serve the dish hot and enjoy the delightful flavors that come together in this hearty meal.
