Rinse the chicken (inside and out) in cold water, pat dry. Mix the almonds, spring onions and half of the mange-tout with the sambal, season with salt. Stuff the chicken with the mixture. Distribute the olive tapenade beneath the skin and place in a roasting dish.
Mix the potatoes and remaining mange-tout with oil, sugar, vanilla and salt and distribute alongside the chicken.
for approx. 1 1/2 hrs. in the centre of an oven preheated to 180°C.
To test whether the chicken is cooked,
the juices should run clear when pricked in the thigh.