Roast chicken with balsamic onions & Parmesan spinach mash

1. Remove the chicken from the fridge for 30 minutes before using. Preheat the oven to 200°C, gas mark 6. Sit the chicken in a snug-fitting roasting tin and remove the string. Put ½ a sliced onion and 3 bay leaves into the cavity, then loosely re-tie the legs with fresh cooks’ string. Rub 2 tsp oil over the chicken breast and legs, season, then cover the breast with a small piece of foil. Turn over. Cut the remaining onions into wedges and scatter around, tossing them with the rest of the oil. Roast the chicken upside down for 45 minutes.

2. Turn the chicken over, remove the foil and add the remaining bay leaves and the stock to the onions. Drizzle in the balsamic, letting some splash over the chicken. Roast for another 45 minutes until the chicken is cooked through, the juices run clear and there is no pink meat.

3. Meanwhile, put the potatoes into a large pan of salted cold water. Bring to the boil, then simmer for 15-20 minutes or until tender. Put the spinach into a colander. Pour the potato water slowly over the leaves, allowing them to wilt. Cool with running cold water, then squeeze out the excess liquid and roughly chop.

4. Drain the potatoes in the colander, return to the pan and mash well. Return to a low heat and add the milk and butter. When the milk is hot, beat it through the mash until creamy and smooth. Fold in the spinach and cheese, then season. Spoon the mash into a serving dish and keep warm.

5. Remove the chicken and leave to rest. Spoon any excess fat from the sauce, and return to the oven for 10 minutes to reduce slightly. Season, and add the resting juices from the chicken. Top the mash with a few dots of butter and some cheese shavings. Serve with the roast chicken and onions, plus some seasonal veg.