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Chicken and Bacon al Forno
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Chicken and Bacon al Forno

Chicken and Bacon al Forno

with roasted potatoes and honeyed carrots


Honey-roasted carrots, garlicky broccoli and creamy mashed potato make an appealing accompaniment to chicken draped in Serrano ham and doused in rice tomato sauce in this undeniably luxurious dish.

Megan - Removed the broccoli and serrano ham here. Added bacon strips and 2 carrots.

Total Time45 minutes
Cooking Time30 minutes


Serving amount

320 grams

Chicken Breast

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 pack(s)


125 grams


(Contains Milk)

1 sachet(s)

Chicken Stock

2 unit(s)


1 sachet(s)


170 grams


3 unit(s)


1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)


Nutrition Values

Energy (kcal)1020 kcal
Energy (kJ)4267 kJ
Fat45.6 g
of which saturates17.7 g
Carbohydrate89.1 g
of which sugars21.3 g
Dietary Fiber1.4 g
Protein67.3 g
Cholesterol0 mg
Salt6.82 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Oven dish
Baking Sheet with Baking Paper
Pot with Lid


Make the Mash

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional).

Add the potatoes to the boiling water and cook until fork tender, 15-20 mins. Once cooked, drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm. 

Prep the Chicken
  • Meanwhile, place a hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Repeat with the other breast(s).
  • Season the chicken with salt and pepper.
  • Divide the slices of bacon lengthways between the steaks.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.

Roast the Veg
  • Trim the carrot and halve lengthways. Cut into 1cm wide, 5cm long batons.
  • Add to a lined baking tray. Drizzle with oil, season with salt and pepper, toss to coat.
  • Roast on the middle shelf of the oven until tender, 20-25 mins. Turn halfway through.
  • Peel and grate the garlic (or use a garlic press).
Fry the Chicken
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, lay in the chicken, with the bacon facing down.
  • Cook until golden brown and crispy, 4-8 mins on each side (cook in batches if your pan is getting crowded).
  • Once cooked, transfer the chicken to an ovenproof dish. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Simmer the Sauce
  • Return the pan to medium-high heat with a drizzle of oil and garlic. Fry until fragrant, 1 min.
  • Add passata, chicken stock, Worcester sauce and ¼ tsp sugar (double for 4p). Bring to the boil. 
  • Simmer until thickened, 4-6 mins. Taste and add salt and pepper if needed.
  • Pour the sauce over the chicken, then tear and scatter the mozzarella over the top.
  • Bake the chicken on the top shelf in the oven until cheese is melted, 12-15 mins.
Finish and Serve
  • Toss the roasted carrots with the honey.
  • Share your bacon wrapped chicken between plates.
  • Serve creamy mash and honeyed carrots.
  • Spoon over any remaining sauce to finish.