Heat oven to 200C/180C fan/gas 6. 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 oil, lemon juice, lactose free cream 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.

Recipe from Good Food magazine

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4 chicken breasts, skin on

8 slices streaky bacon

1 tbsp garlic infused oil

juice ½ lemon

3 tbsp lactose free double cream

50g parmesan, plus extra to serve

Worcestershire sauce (optional)

2 small romaine lettuces

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