I’ve made roast chicken a couple of times this week – it’s just so easy!
A few Slimming World tips:
- skin the chicken and cut off all the fat you can – see Jointing a chicken for more details. I use heavy-duty kitchen scissors for this.
- cover the chicken with rashers of bacon, in place of the skin, to help stop it from drying out. Use heavy-duty kitchen scissors to remove the fat from the bacon to make it Syn free!
- cut up a couple of onions into chunks and place in the bottom of the roasting pan. Add a few cloves of garlic, peeled. Put the chicken on top. Any escaping chicken juices will make the vege really yummy!
I made a mushroom stuffing to go with chicken: I used the stuffing recipe from this pork dish and cooked it in a separate oven dish for 25 minutes or so.
I also roasted carrots (cut carrots in to batons of rounds, spray with Fry Light and roast in a roasting pan) and baked a potato to serve alongside. Of course, Slimming World roast potatoes would also be awesome.