Roasted Chicken in Red Wine Mushroom Sauce

Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper. Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Halway-through the chicken cooking time, pop the garlic parcel next to the chicken.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Put the carrot batons on a lined baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the 1 tsp sugar (double for 4p). Toss to coat, then arrange in a single layer.

Roast on the middle shelf until tender, 25-30 mins. Turn halfway through.

Roughly chop the mushrooms.

Place a large pan over high heat with a drizzle of oil.

When hot, add the mushrooms to the pan. Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally.

Add the red wine jus and simmer until the sauce has thickened slightly 4-5 mins. Add a splash of water if required. Season to taste with salt and pepper. Remove from the heat and keep covered.

Once the potato is cooked, drain in a colander and return to the pot, off the heat. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.