Roast Chicken is great for losing weight – the Low Carb High Fat way. Spatchcocking the chicken maximises all that lovely crispy skin. It cooks quicker and allows for better flavour with all our delicious, fresh, marinades.
Serves 2 (with chicken left over for lunches).
Tips: If you want gravy with this, lift out the chicken, cauliflower and the majority of the vegetables and put the roasting pan over a low heat. Pour in a glass of wine, white or red, and scrape up all the tasty, caramelised bits into the liquid. Add 300ml of chicken stock and simmer. Taste and season, remove from the heat then stir in a splash of cream.