Preheat the oven according to the instructions on your chicken packaging (see Tip).

Season the chicken all over with salt and pepper. Add the thyme sprigs to the cavity and tie (truss) the legs together. Rub all over with olive oil and place onto a baking tray. Cook as per the length of time indicated on the chicken packaging (see Tip).

For the broccoli bake, bring a large pan of salted water to the boil. Add the broccoli and boil for 4 minutes only. Drain in a colander and leave for 1 minute to steam off. Tip the florets into an appropriately sized baking dish and scatter in the chopped tomatoes. Season with salt and pepper.

Melt the butter in a pan over medium heat and add the garlic. Cook for a minute, just to soften the garlic. Pour in all the cream and two tablespoons Parmesan and bring to a simmer for 3-4 minutes to reduce and thicken the cream a little. Pour over the broccoli and tomato mix in the baking dish, then scatter over the remaining grated Parmesan.

When the chicken is done, remove it from the oven and set aside to keep warm. If the oven is not at 355°F (180°C) – set it to this temperature now.

Place the broccoli bake in the oven for 20 minutes.

Serve the chicken with the broccoli bake, seasoning with more salt and pepper, if needed, and garnish with extra time if you want to.