Sunday Roast Chicken

Method

1. Preheat your oven to 200°C and pat the whole chicken dry with paper towels.
2. Wrap the bacon around the chicken breast and secure with kitchen twine, then season generously with salt and pepper.
3. Place the chicken on a roasting pan and roast for 28 minutes until the skin is golden and the juices run clear.
4. While the chicken roasts, trim the brussels sprouts and toss them with a little fat in a separate roasting pan.
5. During the last 15 minutes of the chicken's cooking time, add the brussels sprouts to the oven to roast alongside.
6. Gently warm the cauliflower purée in a saucepan over medium heat, stirring occasionally until heated through.
7. Remove the chicken from the oven and let it rest for 5 minutes, then carve and serve with the roasted brussels sprouts, cauliflower purée, and gravy drizzled over the top.