England's Winner Winner Chicken Dinner Burger
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
England's Winner Winner Chicken Dinner Burger

England's Winner Winner Chicken Dinner Burger

with Bacon, Red Onion Gravy and Honey Roasted Root Veg

This England's Winner Winner Chicken Dinner Burger is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Family Friendly
High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

2 unit(s)


1 unit(s)


1 unit(s)

Baking Potato

1 unit(s)

Red Onion

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Dried Rosemary

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

4 rasher(s)

British Streaky Bacon

Not included in your delivery

150 milliliter(s)

Water for the Jus

1.5 tbsp

Plain Flour

1 tbsp


2 tbsp



Nutritional information

Energy (kJ)3464 kJ
Energy (kcal)828 kcal
Fat26.2 g
of which saturates7.1 g
Carbohydrate89.5 g
of which sugars24.6 g
Protein60.2 g
Salt3.03 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Baking Paper
Medium Saucepan
Rolling Pin
Medium Bowl


Prep Time

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrots and parsnip, then halve lengthways (no need to peel). Chop both into roughly 1cm wide, 5cm long batons.

Chop the potato into 2cm chunks (no need to peel).

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

Get Roasting

When the oven is hot, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Pop the carrots and parsnip onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the bottom shelf until tender, 25-30 mins. Turn halfway through.

Halfway through cooking, lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Make the Red Onion Gravy

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the red onion and stir-fry until softened, 4-5 mins.

Pour in the water for the jus (see pantry for amount) and bring to the boil. Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once thickened, remove from the heat and set aside.

Prep the Chicken

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

In a medium bowl, combine the dried rosemary, flour (see pantry for amount) and a pinch of salt. Add the chicken breasts and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Fry

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Sprinkle the Italian style cheese over the chicken, pop a lid on the pan and remove from the heat. Set aside to allow the cheese to melt.

Meanwhile, halve the burger buns. Pop into the oven to warm through, 2-3 mins.

Serve Up

When everything's ready, reheat the onion gravy if needed. Drizzle the honey (see pantry for amount) over the carrots and parsnip. Toss to coat.

Spread the mayo (see pantry for amount) over the bun bases. Top with the rosemary chicken, crispy bacon and spoon over the gravy. Sandwich shut with the bun lids.

Serve the roasted potatoes, carrots and parsnip batons alongside.