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Roast Chicken Breast

Roast Chicken Breast

with Mushroom Vin Sauce, Roasted Carrots and Garlic Mash

This Chicken with Sauce, Carrots & Mash is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Under 600 calories

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 Time40 minutes
Cooking time30 minutes


serving amount


Skin-On British Chicken Breasts




Garlic Clove




Closed Cup Mushrooms


Echalion Shallot


Red Wine Stock Paste

(Contains Sulphites)

Not included in your delivery


Sugar for the Carrots


Water for the Sauce


Nutritional information

Energy (kcal)546 kcal
Energy (kJ)2284 kJ
Fat14.8 g
of which saturates4.1 g
Carbohydrate66.2 g
of which sugars24.3 g
Protein45.2 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Grill Pan
Medium Saucepan
Chopping Board
Baking Tray


Cook the Chicken

Preheat your oven to 200°C and boil a large saucepan of water over high heat. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay the chicken in the pan skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 minute on the other side. TIP: To ensure crispy skin, don’t move the chicken. IMPORTANT: Wash your hands after handling chicken and its packaging.

Prep the Carrots

While the chicken cooks, trim the carrots (no need to peel), quarter lengthways and then chop into finger-length batons. Pop the carrots onto a large baking tray and add a drizzle of oil. Sprinkle over the sugar (see ingredient list for amount) and season with salt and pepper. Toss to coat, then arrange in a single layer.


Transfer the chicken to a baking tray (skin-side up). Roast the carrots on the middle shelf for 5 mins, then add the chicken on the top shelf of your oven. Roast both until the carrots are tender and the chicken is cooked, 18-20 mins. Halfway through, add the garlic cloves (no need to peel) to the carrot tray to roast, 10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Cook the Potatoes

Meanwhile, chop the potatoes into 2cm chunks, and add to the pan of boiling water with a 1/2 tsp of salt. Simmer until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and pop them back into their pan. Cover with a lid to keep warm. Meanwhile, thinly slice the mushrooms. Halve, peel and thinly slice the shallot.

Make the Sauce

Put the frying pan used for the chicken back on medium-high heat. Add a drizzle of oil, the mushrooms and a pinch of salt and pepper. Stir-fry until the mushrooms are golden, 4-5 mins. Add the shallot and fry until softened, 3-4 mins. Pour in the water (see ingredients for amount), stir in the red wine stock and bring to the boil. Lower the heat and simmer until the sauce has reduced by half, 4-5 mins. Remove from the heat.

Finish and Serve

When the chicken is cooked, transfer to a chopping board to rest for a couple of mins. Pour any juices from the tray into the sauce. Squeeze the garlic out of its skin and add to the potato along with a knob of butter and a splash of milk (if you have some). Add salt and pepper to taste and mash until smooth. Slice the chicken and serve with the mash and carrots, spooning over the sauce. Enjoy!