• Preheat the oven to 240°C/220°C fan/gas mark 9. 
• Chop the potatoes into 2cm wedges. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Pop the wedges onto a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Toss chicken with thyme, salt, pepper and a drizzle of oil. 
• Lay onto another lined baking tray.
• Roast 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.
• When the chicken has cooked for 8 mins, add the carrots to the tray. Drizzle with oil. Season with salt and pepper. Return to the oven for 18-20 mins.

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

• Meanwhile, halve, peel and thinly slice the shallot.
• Place a pot over medium-high heat with a drizzle of oil.
• Once hot, fry the shallot until sweet and softened, 5-6 mins.
• Stir through the cranberry chutney, red wine jus and a knob of butter.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Once everything is ready, remove the carrot, chicken and wedges from the oven.
• Transfer the chicken to a board and thinly slice.
• Divide the roast potatoes and carrot between plates.
• Serve the sliced chicken alongside.
• Drizzle the sauce over the chicken.