Preheat the oven to 200°C/Fan 180°C/ Gas 6. Place the chicken in a a large roasting tin and drizzle over the olive oil, lemon zest, thyme, salt and freshly ground black pepper, then toss to coat. Roast whilst you prepare the vegetables.
Cut the potatoes into 4cm chunks. Add to the chicken pan, stir until coated in the oil mixture then continue to roast for 20 minutes.
Prepare the stuffing mix - empty it into a bowl, add 100ml boiling water from the kettle. Mix well and leave to stand for 5 minutes. When cool enough to handle, roll into 4 stuffing balls and set aside.
Remove the roasting tin from the oven, add the carrots and lemon juice and give everything a good stir. Return to the oven for a further 10 minutes.
Remove the tin from the oven, stir in the stuffing balls and broccoli and roast for a further 10 minutes. Serve spooned straight from the roasting tin onto warm plates.
Cook's tip: You can swap with chicken breasts, they will take the same time to cook. If Taste the Difference Roasting potatoes are not available you can also use King Edward potatoes which are also great for roasting.