Method

• 1.
  Preheat the oven to 190°C. Wipe the cavity of the chicken with a paper towel. Remove excess fat. Place a little butter, a little salt and pepper, tarragon or parsley stalks and strips of orange or lemon rind inside chicken cavity. Truss with string.
• 2.
  Wipe outside of bird, spread with remaining butter and place breast-side up in a small baking dish, preferably on a rack. Pour 1 cup of water in with 1/2 cup of the stock and place in the oven for 10 minutes, basting once or twice with the liquid underneath. Turn on side and baste well with stock. Continue to cook for a further 20 minutes, basting and adding more stock as necessary. Turn chicken to other side and cook, basting, for a further 20 minutes.
• 3.
  Turn bird on its back for a further 15 minutes or so to brown the breast. There should be just enough stock to keep the juice in the dish from scorching; if not, add more water. To test, run a fine skewer into the thigh joint of the chicken. If the juice that runs out is clear and colourless, the chicken is cooked. Take chicken from dish and remove string. Keep in a warm place.
• 4.
  While the chicken is cooking, prepare the garnish. Place the mushrooms with the tomatoes, onions and olives around chicken for the last 20 minutes of cooking. Serve the chicken surrounded by vegetables. Scatter with parsley.