Roast chicken with mustard and caramelised onions

SERVES 6 Per serving: Calories, 490; carbohydrates, 17g; protein, 40g; fat, 26g; fibre, 3.8g

1.5kg free range chicken 170g jar mustard 1kg onions, finely sliced 4 garlic cloves, halved and lightly crushed 6 tbsp extra virgin olive oil 1 sprig rosemary 150ml white wine Sea salt and freshly ground black pepper

PREHEAT the oven to 180c/gas mark 4. Put the chicken onto a chopping board and use a spatula to spread mustard over the skin of the chicken to coat it all over. Don’t be worried about using too much mustard – it’s absorbed by the chicken during the cooking and the sweet taste of the onions balances the flavours well. Put the chicken into large roasting tray, season and drizzle half the olive oil on top. Cook it in the oven for 35 minutes. Put the sliced onions and garlic into a mixing bowl, season and add the remaining oil. Toss to make sure they are evenly coated. Remove the chicken and transfer to a plate. Place the sliced onions and garlic onto the hot tray, add the rosemary to the centre. Take the chicken and turn it over so that the crown is on the rosemary and onions. Cook for 25 minutes. Turn the chicken again, pour over the wine and put it back into the oven for another 20 minutes or until cooked through. To check if the meat is cooked, pierce a chicken leg with a skewer – when the juices run clear it is ready. Remove from the oven. Spoon some of the caramelised onions onto a warm plate, top with a portion of chicken and the juices from the tray and serve with green vegetables.

THIS unusual but incredibly simple recipe is from Tuscany, when Giancarlo worked there in a restaurant. It has become a family favourite.