Preheat the oven to gas 6, 200°C, fan 180°C.
Put the chicken, carrots, onions and garlic cloves (still in their skins) into a large roasting tin. Drizzle with the oil, rub it over the meat and vegetables then scatter with the bacon. Season then roast for 30 minutes, until the chicken and vegetables are turning golden.
Dissolve the tomato puree in the hot chicken stock then stir in the wine. Pour the liquid around the chicken and return to the oven for 30 minutes until rich and saucy.
Nestle the mushrooms in the sauce around the chicken, drizzle with a little oil, then roast again for 15 minutes until everything is golden, the chicken is completely cooked and the juices run clear when a skewer is inserted. Season to taste, then scatter with the parsley to serve. Serve with mash.
Only meat reared to RSPCA standards gets the Freedom Food label. Find out more about Freedom Food.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.