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Roast Chicken Breast with Bacon Lardons

Roast Chicken Breast with Bacon Lardons

with Mushroom Vin Sauce, Roasted Carrots and Garlic Mash

Custom recipe
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This Roast Chicken Breast with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Sulphites

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Chicken Fillet (skin-on)

3 unit(s)

Carrot

2 unit(s)

Garlic Clove

450 grams

Potato

150 grams

Closed Cup Mushrooms

1 unit(s)

Echalion Shallot

1 sachet

Red Wine Stock Paste

(ContainsSulphites)

90 grams

Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Carrots

125 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2488 kJ
Energy (kcal)595 kcal
Fat17.0 g
of which saturates5.0 g
Carbohydrate61 g
of which sugars19.0 g
Protein52 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Baking Tray
Colander
Lid
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. 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 min on the other side. TIP: To ensure crispy skin, don’t move the chicken. IMPORTANT: Wash your hands after handling chicken and its packaging.

2

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 ingredients for amount) and season with salt and pepper. Toss to coat, then arrange in a single layer.

3

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

4

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

5

Put the (now empty) frying pan 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 for the sauce (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.

6

When the chicken is cooked, transfer to a board to rest for a couple of mins. Squeeze the garlic out of its skin and add to the potatoes 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!