One Tray Bacon-Wrapped Roast Chicken

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air

Top, tail and chop your carrot[s] into batons

Add the carrot batons to a large piece of tin foil (or two!) with a generous splash of cold water and a small knob of butter

Scrunch the foil around them to form a tightly sealed parcel and add to a baking tray (or two!)

Put the tray[s] in the oven and cook for an initial 15 min

Meanwhile, peel your potatoes and chop them in half

Add the chopped potatoes to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 5-8 min or until slightly tender

Peel and chop your brown onion[s] into wedges

Peel and finely chop (or grate) your garlic

Trim your green beans

Season your chicken breast portion[s] all over with your dried thyme and a pinch of pepper

Top with a knob of butter and the chopped garlic

Wrap the seasoned chicken in your smoked streaky bacon – this is your bacon-wrapped chicken

Once the carrot batons have had an initial 15 min, remove the tray[s] from the oven and add the tender potatoes (reserve the bowl!) with a drizzle of vegetable oil

Add the onion wedges to the tray[s] and top with the bacon-wrapped chicken

Add the green beans to the parcel[s] with the carrot batons

Return the tray[s] to the oven for 22-25 min or until the chicken is cooked through (no pink meat!)

Once everything is nearly ready, boil half a kettle

Combine your gravy base with 100ml [150ml] [200ml] boiled water, whisk thoroughly

Put it in the microwave and cook for 30-40 secs or until thickened and give everything a good mix up – this is your gravy

Slice the bacon-wrapped roast chicken on a clean board