Chicken Italian

Roast chicken with verjuice & mustard

Name: Roast chicken with verjuice & mustard
Yield: 4
Cuisine: /italian
Ingredients: 1⁄2 cup (125ml) verjuice; 100ml extra virgin olive oil; 2 tsp each gluten-free Dijon mustard and wholegrain mustard; 6 sprigs soft herbs (we used sage, thyme and oregano), leaves chopped; 2 bay leaves; 3 strips lemon zest; 1 large (1.6kg) chicken, cut into 8 pieces; 300g small sweet potatoes, quartered; 3 shallots, halved; 1 head garlic, halved crossways; 1 cup (250ml) gluten-free chicken stock; 1 bunch rocket, trimmed; Juice of 1⁄2 lemon

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by Silvia Colloca

Cook and author

Jul 18, 2016

“The chicken can be marinated overnight so there’s even less to do the next day.” - Silvia Colloca

1⁄2 cup (125ml) verjuice
100ml extra virgin olive oil
2 tsp each gluten-free Dijon mustard and wholegrain mustard
6 sprigs soft herbs (we used sage, thyme and oregano), leaves chopped
2 bay leaves
3 strips lemon zest
1 large (1.6kg) chicken, cut into 8 pieces
300g small sweet potatoes, quartered
3 shallots, halved
1 head garlic, halved crossways
1 cup (250ml) gluten-free chicken stock
1 bunch rocket, trimmed
Juice of 1⁄2 lemon

Method

1.

Preheat oven to 200°C. Combine verjuice, 1⁄4 cup (60 ml) olive oil, mustards, herbs and lemon zest in a large bowl and season well. Add chicken pieces, turning to coat, then set aside to marinate for 15 minutes, or longer if time allows.
2.

Place chicken, sweet potato, shallot and garlic in a large roasting tray and pour in marinade and stock. Roast in oven for 45 minutes or until chicken is cooked through and vegetables are tender.
3.

Loosely cover roasting tray with foil and rest for 10 minutes. Serve with rocket dressed with lemon juice and remaining oil.