GLUTEN-FREE MEALS ARE HASSLE-FREE WITH THESE SIMPLE ITALIAN DISHES
Silvia Colloca rolls out a feast of gluten-free Italian favourites.
ROAST CHICKEN WITH VERJUICE & MUSTARD
“The chicken can be marinated overnight so there’s even less to do the next day.” SERVES 4 ½ 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 ½ lemon Preheat oven to 200°C. Combine verjuice, ¼ 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.
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.
Loosely cover roasting tray with foil and rest for 10 minutes. Serve with rocket dressed with lemon juice and remaining oil. PER SERVE • 40G PROTEIN • 12G SAT FAT • 20G CARB • 11G SUGARS • 545MG SODIUM • 670 CAL (2920KJ)