Week­night magic:

GLUTEN-FREE MEALS ARE HAS­SLE-FREE WITH THESE SIM­PLE ITAL­IAN DISHES

Sunday Tasmanian - Tassie Living - - NEWS - @sil­vi­a­col­lo­caof­fi­cial @sil­vi­as­cucina See Silvia Col­loca’s food chan­nel on YouTube

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)

SILVIA COL­LOCA

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