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Ultimate Bacon Wrapped Roast Chicken Breast

Ultimate Bacon Wrapped Roast Chicken Breast

with Smashed Potatoes, Red Wine Jus, Honeyed Carrots and Peas

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Looking for a taste of everyday luxury? This Ultimate Bacon Wrapped Roast Chicken Breast is our best ever version, with premium ingredients for an extra special twist on a classic recipe.


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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 grams

Salad Potatoes

2 unit(s)

Chicken Fillet

6 unit(s)

Streaky Bacon

2 unit(s)


22 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

1 unit(s)


120 grams


1 sachet


Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2311 kJ
Energy (kcal)552 kcal
Fat14.3 g
of which saturates5.4 g
Carbohydrate49.7 g
of which sugars18.5 g
Protein56.3 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Small Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways. Put them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the top shelf for 20 mins - you'll roast them for longer later.
Meanwhile, wrap each chicken breast fillet with 2 rasher of bacon. IMPORTANT: Wash your hands after handling raw meat and its packaging.


Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat and push to one side of the tray. Pop the bacon wrapped chicken on the other side.
Roast on the middle shelf until cooked through, 25-30 mins. Turn the carrots halfway through. IMPORTANT: 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.
Once hot, 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 add 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.


When everything is ready, drizzle the honey over the carrots and toss to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Serve up your ultimate roast chicken breast with the smashed potatoes, honeyed carrots and peas alongside. Reheat the red wine jus if needed, then spoon over the chicken to serve. Enjoy!