Roasted Chicken in Red Wine Mushroom Sauce

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Transfer the chicken to another baking tray, skin-side up.

Drizzle with oil, sprinkle over the mixed herbs, then rub to coat. Roast on the top shelf of your oven until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. 

When boiling, add the potatoes and garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, return the (now empty) chicken frying pan to medium-high heat with a drizzle of oil. 

Once hot, add the mushrooms. Season with salt and pepper, then stir-fry until golden and softened, 4-5 mins.

Stir in the water for the sauce (see pantry for amount) and red wine jus paste. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-8 mins. Remove from the heat.

When the carrots have 5 mins remaining, drizzle over the honey (see pantry for amount) and toss to coat. Return to the oven for the remaining time.

When the chicken is cooked, transfer to a board to rest for a couple of mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.