SW recipe: Bacon-wrapped chicken with celeriac chips

Ready in
 50 minutes


2 back bacon rashers, visible fat removed

2 skinless bone-in chicken thighs, visible fat removed

1 leek, sliced into rings

½ red onion, cut into wedges

1 large garlic clove, peeled and bashed with the back of a knife

Low-calorie cooking spray

½ celeriac, peeled and cut into 1cm-thick chips

Chopped fresh flat-leaf parsley, to serve


1 Preheat your oven to 190°C/fan 170°C/gas 5. Wrap a bacon rasher around each chicken thigh, tucking the ends underneath.

2 Scatter the leek and onion into a small baking dish with the garlic. Spray with low-calorie cooking spray, season and stir. Place the chicken thighs on top and spray them with a little low-calorie cooking spray. Roast in the oven for 40 minutes.

3 Meanwhile, spread the celeriac chips on a non-stick baking tray in a single layer, spray with low-calorie cooking spray and season. Place on the oven shelf above the chicken and cook for 35 minutes until tender and crisp, turning halfway. Scatter the parsley over the chicken and serve with the celeriac chips.


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And so you never feel deprived you can enjoy limited amounts of treats which are higher-calorie, less filling foods that include chocolate, crisps and alcohol.

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