Supreme Sicilian-Style Roast Chicken

• When the chicken has 20 minutes remaining, bring 
a medium saucepan of salted water to the boil. 
• Peel potato and cut into large chunks. 
• Cook potato in the boiling water until easily pierced 
with a fork, 12-15 minutes. 
• Drain potato, then return to pan. Add the milk, 
Parmesan cheese and half the butter. Season 
generously with salt. Mash until smooth. Cover to 
keep warm. 

TIP: Save time and get more fibre by leaving the potato 
unpeeled. 

• While the potato is cooking, thinly slice fennel and 
brown onion. 
• Roughly chop semi-dried tomatoes. 
• Finely chop garlic.  

• Return frying pan to a medium-high heat with a 
drizzle of olive oil. Cook onion, stirring regularly, 
until softened, 5-6 minutes. Add garlic and cook 
until fragrant, 1 minute. 
• Reduce heat to medium, then add the balsamic 
vinegar, brown sugar, stock concentrate and the 
water and mix well. Cook until dark and sticky,  
3-5 minutes. 
• Remove pan from heat, then stir through the 
remaining butter. Transfer to a second small bowl. 

• In a medium bowl, combine spinach & rocket mix, 
semi-dried tomatoes and fennel. 
• Just before serving, add balsamic vinaigrette 
dressing. Toss to coat.