Apricot Glazed Roast Chicken With Potato Galette

Serves  4
Preparation   25 mins
Cooking   1hr 45mins
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Ingredients

  • 1.8kg Lilydale Raised Slow whole chicken
  • ¼ cup olive oil, plus 1 tbsp extra
  • 1 leek, washed, trimmed, roughly chopped
  • 2 garlic cloves, crushed
  • 1 tbsp Dijon mustard
  • 1 ¼ cups sourdough breadcrumbs
  • ½ cup dried apricots, chopped
  • ½ cup raw almonds, chopped
  • 2 tsp finely chopped rosemary leaves
  • Roasted garlic halves, to serve (optional)

Apricot Glaze

  • ½ cup apricot jam
  • 1 tbsp maple syrup

Potato Galette

  • 1kg starchy potatoes, peeled, thinly sliced
  • 100g butter, melted
  • 1 leek, washed, trimmed, cut into 0.5cm rounds
  • 1 tbsp rosemary leaves

Method

  1. Preheat oven to 160° (Fan Forced) or 180°C (Conventional).
  2. Heat oil in a small frying pan on medium heat. Add leek and garlic and cook for 3-5 mins, or until soft. Stir through mustard until well combined. Transfer to a bowl including any pan juices, to cool. Add breadcrumbs, apricots, almonds, and rosemary and mix well.
  3. Remove chicken from packaging and pat dry inside and out with kitchen paper. Fill cavity with apricot mixture. Secure legs with twine.
  4. Place chicken in a baking dish. Drizzle with extra oil and season well. Bake for 30 mins.
  5. Meanwhile, make the apricot glaze. Heat jam and maple syrup, stirring until smooth. Baste chicken with apricot glaze every 20 mins for the remainder of cooking time, allowing 30 minutes for every 500g or until internal temperature reaches 75°C and juices run clear.
  6. To make Potato Galette. Line the base of a 23cm ovenproof frying pan with baking paper. Place potato and butter in a bowl. Season well and gently toss to coat. Lay half of the potato in the prepared pan, overlapping slightly. Top with leek rounds and half of the rosemary. Finish with remaining potato. Scatter over remaining rosemary. Bake for 45 mins, until golden and potato is tender.