• Preheat oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (peeling optional). 
• Place in a pot, cover with water and season with salt. Bring to the boil and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Lay the chicken on a lined baking tray.
• Drizzle with oil. Season with salt and pepper. 
• Roast on the top shelf of the oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

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

• Trim the carrot and halve lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
• Place on a lined baking tray. Toss with salt, pepper, 1 tsp sugar (per 2P) and a drizzle of oil. Spread out in a single layer.
• Roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
• Enclose the garlic in a small piece of foil with a drizzle of oil.
• Roast the garlic parcel next to the carrots for 10 mins then remove from the oven.

• Roughly chop the mushrooms.
• Place a large pan over high heat with a drizzle of oil.
• When hot, add the mushrooms and season with salt and pepper. Fry until browned, stirring occasionally, 5-6 mins.
• Add the red wine jus and a knob of butter. Simmer until the sauce has thickened slightly, 4-5 mins.
• Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. Remove the pan from the heat and cover to keep warm.

• Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
• Stir the roasted garlic into the creamy mashed potato.
• Slice the roasted chicken widthways.

• Divide the chicken between plates.
• Serve the garlic mash and roast carrots alongside. 
• To finish, spoon the mushroom sauce over the chicken (reheating first if necessary).