Set your oven to 200°C (180°C Fan/Gas 6). Heat the olive oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel, and red pepper, frying for about 3–4 minutes, stirring regularly. Add the garlic and fry for an additional 30 seconds.

Pour in the white wine and boil to reduce by half. Stir in the chopped tomatoes, sun dried tomato paste, and Worcestershire sauce. Season with salt and freshly ground black pepper to taste.

Place the whole chicken breast side down on a chopping board. Using kitchen scissors or a sharp knife, remove the backbone by cutting along both sides. Turn the chicken over and press down on the breastbone to flatten it, creating a spatchcock chicken.

Place the flattened chicken, breast side up, on top of the vegetable mixture in the casserole or frying pan. Arrange the lemon slices and bay leaves over the chicken. Season with salt and pepper.

Cover the dish with a lid and transfer it to the preheated oven. Roast for about 35 minutes. Remove the lid, sprinkle the paprika over the chicken, and drizzle with honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking.

Once cooked, remove the chicken from the oven and let it rest for a few minutes. Spoon the vegetables onto a hot platter and carve or joint the chicken before arranging it on top of the vegetables.