Light Chicken Roast

Following a discussion about our eating habits - and how we'd like to eat "lighter", particularly as we eat fairly late in the evening - we had a somewhat healthier version of our usual roast chicken yesterday. A smaller portion of chicken (it's NOT necessary to cover half the plate with it!!), some roasted vegetables and a good portion of brussels sprouts with some smoked bacon lardons, and a much thinner gravy than we usually make. (Our normal gravy is almost like a delicious chicken soup ... we weren't sure about this "lighter" version, at first, but in fact it seemed to allow all the flavours of the meat and vegetables to come through more.) The main difference was that we used a little blended cornflour to thicken it, rather than making a roux with flour and the meat juices.

It was, of course, plenty ... we were nicely sated without feeling "stuffed"!! Lesson learned, hopefully!