Preheat the oven to 200°C, fan forced (220°C for a conventional oven or gas mark 6).
Prepare the vegetables and lay everything evenly in the bottom of the casserole. Add the pitted and halfed olives, capers, herbs and garlic. Toss with olive oil and season well with salt and freshly ground pepper. Arrange the lemon wedges in the casserole.
To prepare the chicken, use kitchen towel to pat-dry the chicken completely, including the cavity. Do this thoroughly as it will help browning and crisping up the skin.
Season the inside of the chicken with a ¼ tsp salt and pepper. Coat the inside of the cavity with the olive oil and stuff the chicken with the lemon wedges and herbs.
Place the chicken on the vegetable bed and rub the skin thoroughly with half of the softened butter. Reserve the rest for later. Season well with salt and pepper. Pour the wine into the casserole and cover. Cook for 35 minutes.
When the time is up, remove the casserole from the oven. Remove the lid brush over the remaining butter. Return to the oven for 25 minutes or until the skin is golden brown.
Check whether the chicken is cooked by piercing the thighs with a sharp knife. If the juices run clear, the chicken is cooked. If the juices are slightly pink, return to the oven for 5-10 minutes more.
Rest the chicken for 10 minutes before carving. Best served immediately. If you need to reheat the chicken, cover with the lid and place in a preheated oven for no more than 10 minutes to prevent it from drying out. Bare in mind that the chicken will continue to cook in the residual heat and while reheating.
Serve with a dry, white wine such as a Sauvignon Blanc or Chenin Blanc.