In the base of the roasting tray dissolve the stock cubes in 1 cup boiling water then add the thyme, chili flakes, rosemary, fennel, and chipotle powder.
Add the chicken onto the cooking wire and place over the tray so that the juices drip down into the gravy mixture.
Cook the chicken as per the packaging instructions.
Once cooked through remove the whole tray from the oven and place the chicken aside to rest.
Place a saucepan over medium heat and add the butter.
When melted add the flour and mix thoroughly to avoid lumps.
Pour the juices from the baking tray into the saucepan and stir consistently until thickening.
Add the other cup of water gradually until the desired consistency is reached.
Taste and add salt and pepper according to taste.
Serve with the chicken immediately or store for up to two days in the refrigerator.