Instructions

1. Preheat the oven to 200°C.
2. Place the chicken into a roasting tin, remove the string and open up the legs. Using your fingers, carefully loosen the skin above the breast from the neck-end to the legs.
3. Put the butter, herbs, sun-dried tomatoes, garlic, salt in a small food processor. Add some freshly ground pepper too. Grate the lemon skin into the mixture, then cut the lemon in half and set these aside. Whiz until you get a smooth paste.
4. Push half of this mixture under the skin. Rub the remainder inside and all over the chicken. Squeeze the lemon halves over the bird, then put them into the cavity. Cover the tin with foil, then put it in the oven.
5. Roast for 20 minutes, then remove the foil and baste the chicken with the juices then pour over the wine. Turn the oven down to 180°C and roast, uncovered, for a further 40 minutes.
6. Turn off the oven, and leave in there for a further 10-15 minutes, until the juices run clear from the legs.
7. Carve and serve with the side dishes and the pan juices spooned over them.