Lemon Thyme Roast Chicken

 

I have to tell you I don’t have a lot I can report to you at the moment. I had a very hectic week last week meetings, travelling and visiting, so of course am feeling run down now. Trying to take it easy today and tomorrow to prepare for the next flurry of activity.

 

I’ve been hitting the green smoothies hard, as well as my favourite chicken noodle soup. My wonderful hubby has been making some of Jamie Oliver’s gems from 15 minute meals – the laksa is awe-some! I’ve been very good with no sugar since my last post, I made up another batch of chocolate cream slice which I’m loving. Forgot to use rice malt syrup instead of honey, but did halve it as usual so not too much damage there I feel.

 

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(source: pinterest)

 

We’ve found we can’t eat a lot of red meat the way we used to – 5 times a week… Now we are lucky if we eat it twice a week. Chicken is our absolute go to at the moment. I made my (famous-in-my-family-cause-I-make-it-so-much) lemon and thyme roast chicken, then used the left over meat for the soup. It’s literally a cut lemon in the cavity and fresh thyme and lemon rind pushed under the skin with butter and pepper and salt. OMG. Then make gravy with the lovely, lovely fat that is in the bottom of the pan.

What are your favourite winter foods?

 

Sending out big hugs

 

Linley xx

 

 

 

 

 

Categories: Recipes, sugar free

2 Comments

  • Larissa Moss says:

    Bugger the healthy stuff, I’m more interested in the chocolate cream slice. Is this different to raw shortbread slice? if so, please forward recipe…

    • linleywright@hotmail.com says:

      Same as before Larissa, I can’t have a fridge without it! I must try something new soon but I just love it :)

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