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

Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to a baking tray and drizzle with oil.

Season generously with salt and pepper.

When the oven is hot, roast on the middle shelf of your oven for 75-95 mins, depending on size (see product label for cook time). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat.

While the chicken roasts, peel and slice the potatoes into 1cm thick rounds.  Trim the Brussels sprouts and halve through the root.

Pick the sage leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). 

Pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Remove from the heat and cover to keep warm.

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. 

Once boiling, add the potato slices to the pan and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.

When the chicken has 30 mins remaining, remove from the oven. Arrange the bacon rashers over the top of the chicken, overlapping them slightly. Return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Return the (now empty) potato saucepan to medium heat with a drizzle of oil.

Once hot, add the sage and half the garlic. Cook until fragrant, 1 min. Add the creme fraiche, chicken stock paste, water for the dauphinoise (see pantry for amount) and half the hard Italian style cheese.

Stir to combine, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

When the chicken has 10 mins remaining, lay half of the cooked potato slices in an appropriately sized ovenproof dish, then pour over half the creamy sauce. Layer over the remaining potato slices and pour over the remaining sauce. Sprinkle over the remaining cheese.

Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Once the chicken is cooked, allow it to rest wrapped in foil.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.

Once browned, add a splash of water and immediately cover with a lid or some foil. Allow to cook until tender, 4-5 mins.

Remove the lid, then add the peas, butter (see pantry for amount) and remaining garlic. Cook until melted and piping hot, 2 mins.

When everything's ready, reheat the red wine jus. Add a splash of water if it's a little thick, then pour into a serving jug.

Carve the bacon wrapped chicken and share between your plates. Serve the dauphinoise potatoes, Brussels sprouts and peas alongside.

Pour over the red wine jus to finish.

Enjoy!