Allergens: Gluten, Sulphites, Mustard, Alcohol, Soya, Celery
Cook for 25 minutes at 180 degrees Celsius with the lid on, then remove the lid and cook for a further 5 minutes.
Spoon the mash potato into the middle of a plate and top with the chicken, one thigh resting on the other for height. Place the carrots next to the mash and finish with any remaining sauce.
Garnish with chopped parsley and serve!