Preheat the oven to 200°C, fan 180°C, gas mark 6.
Add the softened butter and the thyme leaves to bowl and mix together with a spoon, then spread all over the chicken, working it into all the nooks and crannies.
Place the chicken in a roasting tray and season with sea salt and black pepper. Cover the chicken loosely with foil and roast in the oven (calculate the cooking time according to pack instructions per kg weight of the chicken).
For the last 30 minutes of cooking, remove the foil from the chicken (keeping for later) and put the roast potatoes, stuffing balls and parsnips into the oven as well.
When the chicken is cooked through (see Cook's tip), remove from the oven and cover again with the foil. Let it rest on a plate of board for 10 minutes.
To make a gravy, drain away a little of the fat from the roasting tray if there is a lot (you'll need about 1 tablespoon), then place the tray on the hob over a medium heat.
Bring the pan juices to the boil and add the flour, stirring until well combined. Reduce the heat slightly and cook, stirring, until the flour mixture is well browned, scraping up all the bottom bits of the tray.
Heat the carrot and swede mash as per the pack instructions.
Remove the roasting tray from the heat and slowly pour in the chicken stock, stirring constantly until combined and smooth.
Place the Yorkshire puddings in the oven and cook for 4 minutes.
Return the gravy roasting tray to the heat and bring to the boil, then reduce the heat and simmer for 3 minutes, stirring occasionally. Seasons with salt and pepper to taste.
Remove the parsnips, roast potatoes, stuffing and Yorkshire puddings from the oven and serve with the cooked carrot and swede, carved chicken and plenty of gravy.
Cook's tip: The chicken is fully cooked when the juices run clear if pierced in the thigh with a skewer.
*All information included in this recipe has been provided by Aunt Bessie's.