4 chicken breasts, skin on
8 slices streaky bacon
1 garlic clove, crushed
juice ½ lemon
3 tbsp natural yoghurt
3 tbsp olive oil
50g parmesan, plus extra to serve
Worcestershire sauce (optional)
2 small romaine lettuces
- Heat oven to 200°C. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
- In a bowl, mix the garlic, lemon juice, yoghurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.