Ultimate Bacon Wrapped Roast Chicken Breast
with Smashed Potatoes, Red Wine Jus, Roasted Carrots and Green Beans
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 war 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.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
4 rasher(s)
British Streaky Bacon
2 unit(s)
Carrot
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 unit(s)
Garlic Clove
80 grams
Green Beans
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, wrap each chicken breast 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.
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.
When everything is ready, drizzle the honey |(see pantry for amount) over the carrots and toss to coat.
Serve up your ultimate roast chicken breast with the smashed potatoes, honeyed carrots and green beans alongside. Reheat the red wine jus if needed, then spoon over the chicken to serve.
Enjoy!
