This is my comfort food! Roast chicken hits all the spots when I’m feeling down. A roast chicken will always make a fabulous meal, in winter with braised red cabbage and in the summer with salad. There are a million ways to cook a chicken and this is one that I like. It’s healthier because I have bulked out the potatoes with squash and also cooking the potatoes in their skins means they absorb less fat and keep all their nutrients. With lots of immune system boosting garlic and fragrant rosemary, it is packed full of flavour. Making gravy out of the pan juices and wine is a great flavourful, yet lighter version.- Sophie
TIPS To make it even lower in calories remove the skin before eating and miss out the potatoes OR to make it more indulgent you can cook peeled, par-cooked spuds in goose fat and serve with some yummy stuffing!