Ingredients

Chicken Baste

2 tbs Dijon Mustard
3 tbs Olive Oil
2 tbs Rosemary Leaves - roughly chopped
2 tbs Parsley Leaves - roughly chopped
1 garlic clove, peeled, minced
1 kg chicken pieces

Remaining Ingredients

4 to 5 Large Potatos
1 tbs Olive Oil 
1/2 cup pitted Kalamata Olives
1 tsp Roast Chicken Seasoning

Method

Step 1

Combine mustard, oil, rosemary, parsley & garlic in a small bowl. Season with salt and pepper to taste.

Step 2

Cover chicken with baste ensuring all pieces are covered.  Use hands to rub baste over the chicken pieces to ensure complete coverage.

Step 3

Peel and slice potatoes into wedges. Toss potato wedges, olive oil and roast chicken seasoning in a large bowl, season with salt and pepper. 

Step 4

Preheat oven to 180C. Arrange chicken pieces, potatos & olives into a large oven dish and roast for 40 - 50 minutes or until golden and cooked through.