Roast chicken with leeks, peppers and olives

Method

1. Heat the oven to 180°C fan/gas 6. Grate the lemon zest, then whizz it with the butter, anchovy fillets, parsley and garlic in a food processor, seasoning with salt and pepper.
2. Make a pocket under the skin of the chicken breasts, then push the flavoured butter under and rub the rest over the skin and legs. Put in a roasting tin with the peppers and leeks. Halve the zested lemon and squeeze over the juice, then put one half inside the chicken cavity and the other in the tin. Drizzle with oil and season with salt. Pour in the 150ml wine and 150ml water, then roast for 1 hour 10 minutes.
3. Remove the bird, toss the beans, olives and sourdough with the veg in the tin, coating well in the cooking juices, then add a glug of wine and more seasoning for the beans. Replace the chicken and roast for 10-15 minutes more until the chicken is cooked through.
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4. Put the bird on a board to rest, loosely covered. Put the tin back in the oven if the bread needs more crisping.
5. Serve the bird with the beans, veg and sourdough mixture with the juices spooned over. Scatter with chopped parsley to serve.