Ultimate Bacon Wrapped Roast Chicken Breast

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.

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.

Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, trim the green beans. Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and set aside.