• 1 Whole chicken – approx. 1-3kg-1.5kg (2.9lb- 3.3lb) – ideally free range – *See Note 1
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp dried thyme

For the Carrots and Potatoes:

• 2 medium potatoes (approx. 175g each) – peeled and chopped into small cubes (approx. 1-1.5cm)
• 2 large carrots (approx 85g-100g each) – peeled and chopped into small cubes (approx. 1-1.5cm)
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

For the Green Beans and Cauliflower

• 120 g (4.2 oz) trimmed fine green beans
• 1 small head of cauliflower – chopped into small florets (about 300g altogether)
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

For the gravy:

• 400 ml (1 + ⅔ cup) strong chicken stock – (water plus 2-3 chicken stock cubes is fine)
• 2 tbsp cornflour(cornstarch in USA) – mixed with 6 tbsp cold water, to form a slurry
• salt and black pepper to taste