Preheat the oven to 190c/375f/Gas 5. Season the chicken breast with salt and pepper and brush all over with the 3 tbsp. tomato oil. Place in a roasting tin, cover with foil and roast for 25 mins or until cooked through.
In the meantime, roast some little potatoes.
In a separate frying pan, add the shallots with a 1 tbsp. tomato oil and cook for 1 min, add the crème fraiche and stock, stir until all combined and simmer for 5 mins or until thickened.
Slice the chicken and pour the sauce over the top, along with your potatoes and veg and serve immediately.