Olive & Tomato Tapenade Roast Chicken Served With Wilted Basil Potato Wedges

Roast chicken needn't just be for Sundays with this olive, tomato and leek dish
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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

330.0 g jar pitted kalamata olives, drained

95.0 g sundried tomato paste

Zest and juice of 1 lemon

1.0 tbsp chilli-infused extra virgin olive oil

25.0 g flat leaf parsley, chopped

2.0 x 1.5 kg whole chickens

350.0 g leeks, washed, trimmed and halved lengthways or baby leeks

3.0 garlic bulbs, halved horizontally

2.0 red onions, peeled and cut into wedges

250.0 ml white wine

800.0 g potatoes, washed and cut into wedges

12.5 g basil, leaves only

2.0 clove garlic cloves, peeled and finely chopped

2.0 tbsp olive oil

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