1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Peel the potatoes and cut them into wedges, placing them on the prepared baking sheet. Drizzle with rapeseed oil and sprinkle with salt and pepper, tossing to coat evenly.

3. Roast the potatoes in the oven for 45 minutes, or until they're tender and golden brown.

4. In a large skillet, melt one teaspoon of butter over medium heat. Add the chopped shallots and cook for 3-4 minutes, until softened. Add the chicken breast fillets and cook for 5-6 minutes per side, until browned. Remove the chicken from the skillet and set it aside.

5. Add the remaining one teaspoon of butter to the skillet, then add the flour and cook for one minute, stirring constantly. Gradually add the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for five minutes, or until the sauce thickens. Stir in the heavy cream, dried thyme, salt, and pepper.

6. Return the chicken breast fillets to the skillet and spoon the sauce over them. Simmer the chicken in the sauce for 5-7 minutes, or until cooked through.

7. Serve the roasted chicken breast with the oven-baked potatoes and garnish with chopped fresh parsley.