• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Cut the potatoes into 2cm chunks.
• Pick the rosemary leaves and roughly chop.
• Add the potatoes to a lined baking tray and toss with half the rosemary, salt, pepper and a drizzle of oil.
• Once the oven is hot roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

• Peel and grate the garlic (or use a garlic press).
  Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Add the carrot to a lined baking tray and toss with salt, pepper and a drizzle of oil.
• When the potatoes have been cooking for 5 mins, place the carrot on the middle shelf of the oven and roast until tender, 20-25 mins.

• 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.

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

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, lay in the chicken, season to taste with salt and pepper and cook until golden brown and crispy, 3-6 mins on each side.
• Once cooked, remove from the pan and cover to keep warm. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Cook in batches if your pan is getting crowded.

• Return the pan to medium-low heat and add the creme fraiche.
• Season with pepper then stir in the stock, garlic, half a mustard sachet (per 2P), and remaining rosemary.
• Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
• Once ready, add the chicken back into the pan to coat in the sauce and warm through, 1-2 mins.

• Divide the carrot and potatoes between plates. 
• Plate the chicken alongside.
• Finish with a drizzle of the creamy mustard rosemary sauce.