Bacon-Wrapped Chicken, Cranberry & Orange Sauce

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into large, bite-sized pieces

Strip the thyme leaves from the stalks and chop them finely

Crush the garlic with the side of a knife, keeping the skins on 

Add the potatoes, chopped thyme and garlic to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 15-20 min (approx. step 6)

Meanwhile, chop the dried cranberries finely

Zest the orange[s] 

Add the chopped cranberries, orange zest, 200ml [400ml] cold water and the juice of the orange[s] to a pot and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook for 20-25 min or until the cranberries have broken down and the liquid has reduced – this is your cranberry sauce

Meanwhile, cut the chicken breast[s] in half lengthways

Wrap the chicken in the bacon rashers tightly 

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the bacon-wrapped chicken and cook for 3 min, turning occasionally until browned on all sides

Tip: use a pair of tongs to roll the chicken so that the bacon stays nicely wrapped around it!

Meanwhile, cut the Brussels sprouts into quarters

Once the bacon-wrapped chicken is browned, transfer it to the baking tray with the potatoes

Return the tray to the oven for a further 5 min

Add the Brussels sprouts for a final 10-15 min, or until everything's crispy and the chicken is cooked through