Ultimate Bacon Wrapped Roast Chicken Breast

Lay the chicken and carrots onto another large baking tray. Drizzle the carrots with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf until cooked through, 25-30 mins. Turn the carrots halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Meanwhile, chop the remaining bacon into 1cm wide strips.

While everything cooks, pour the water for the sauce (see ingredients for amount) into a saucepan. Bring to the boil, then stir in the red wine jus paste. Reduce the heat slightly, then bubble away until the sauce has reduced by half, 5-6 mins. Once glossy and thickened, remove from the heat. Taste and season with salt and pepper if needed. Meanwhile, peel and grate the garlic (or use a garlic press).

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Add the chopped bacon to the pan and fry until browned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Turn the heat down to medium, then stir in the garlic and cook for 1 min. Add the peas and stir-fry until piping hot, 2-3 mins. Taste and season with salt and pepper if needed, then set aside.