roast chicken with leeks, peppers and olives

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Roast chicken with leeks, peppers and olives

Roast chicken goes on holiday to the Med in this recipe full of sunshine flavours.

1 lemon

50g butter, softened

4 anchovy fillets in oil, drained

Large handful flatleaf parsley, plus a little extra to serve

2 fat garlic cloves

1.8kg free-range chicken

2 long peppers, halved lengthways, deseeded

4 small leeks (or 2 large), cut into chunks

Extra-virgin olive oil to drizzle

150ml white wine, plus a glug

400g tin cannellini beans, lightly drained

100g mixed olives, pitted and drained

150g sourdough bread, cut into cubes (about 2 slices)

Ingredients

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