Apricot Glazed Roast Chicken With Potato Galette

Ingredients

• 1.8kg Lilydale Free Range 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)
• ½ cup apricot jam
• 1 tbsp maple syrup
• 1kg starchy potatoes, peeled, thinly sliced
• 100g butter, melted
• 1 leek, washed, trimmed, cut into 0.5cm rounds
• 1 tbsp rosemary leaves