• Preheat oven to 240°C/220°C fan-forced. • Season half chicken with a good pinch of salt and pepper. • In a small bowl, combine garlic & herb seasoning and a drizzle of olive oil. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Sear chicken, skin-side down first, until browned, 4-5 minutes each side. • Transfer seared chicken to a lined oven tray. Brush with garlic-herb mixture. Roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• 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 pear. • Thinly slice brown onion. • Roughly chop kalamata olives and 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. Add the balsamic vinegar, the brown sugar, chicken-style stock powder and the water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat, then stir through olives and remaining butter. Transfer to a small bowl.

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

• Slice chicken in half. • Divide Sicilian-style roast chicken, Parmesan mash and semi-dried tomato salad between plates. • Top chicken with caramelised onion and olive sauce and pine nuts to serve. Enjoy!