Heat the oven to 220°C/Gas mark 7. Season the chicken inside and out. Mash the herbs and garlic with 1 tablespoon of oil to form a paste.
Slide your fingers between the skin and flesh of the chicken and rub the paste as evenly as possible over the breasts. Put half the lemon slices, half the olives and half the mushrooms in the cavity. Put the bird in a heavy casserole (such as Le Creuset). Scatter round the sun-dried tomatoes, onion, remaining lemon, olives and mushrooms and pour over the wine. Finish by pouring over the olive oil.
Roast, basting every 10 minutes, for about 1¼ hours, till the veg are tender. To serve, spoon the vegetables from the cavity and set the chicken on a board. Skim fat off the juices in the casserole, bring to the boil and serve hot with the carved chicken. Delicious with barley couscous.
(Orlando Murrin in The Daily Express)
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