For carrot and apple salad, heat butter, garlic and thyme in a small frying pan. Add carrot and apple and sauté until golden. Set aside.
For roast chicken roulade, lay pancetta, slightly overlapping, on a clean chopping board. Lay two chicken thighs next to each other on top of the pancetta. Sprinkle garlic and thyme and a lay long strip of butter on top. Lay the third piece of chicken thigh over the dressed pieces. Gently roll up pancetta around the chicken and truss firmly with kitchen string to hold roulade together.
Add oil to a hot frying pan and sear parcel all over until evenly golden. Transfer to a baking tray and bake for 20 minutes or until firm to the touch. Rest under loosely wrapped foil.
For carrot crisps, heat oil in a small saucepan to 190°C. Peel carrot into thin strips using a vegetable peeler and fry until golden, drain on paper towel.
For roasted carrots, heat a small roasting pan over medium heat, add oil and carrots and toss until just golden, add butter and toss until melted. Transfer to the oven and roast for 10 minutes or until cooked through.
To serve, slice roast chicken roulade into 2cm slices. Place a bed of carrot and apple salad and serve alongside roast carrots and carrot crisps with a drizzle of the butter sauce from the carrot and apple salad.