Soak the dried mushroom slices in water until softened.

Reserve the mushroom soaking liquid.

Loosen the skin of the chicken.

Prepare the marinade by mixing red wine, light soy sauce, honey, and salt.

Rub the marinade under the skin, in the cavity, and over the skin of the chicken.

Reserve a small amount of the marinade for the gravy.

Tuck the softened mushroom slices under the skin of the chicken.

Preheat the oven to 200°C (fan assisted).

Place the chicken in a large roasting tin and cover loosely with foil.

Roast for 30 minutes.

Reduce the oven temperature to 150°C.

Add peeled shallots and garlic cloves to the roasting tin.

Roast uncovered for an additional 20 minutes, or until the chicken is cooked through.

Check for doneness by piercing with a skewer; the juices should run clear.

To make the gravy, pour out the excess oil from the roasting tin.

Add the reserved mushroom water and leftover marinade to the pan.

Heat the gravy mixture on the stovetop.

Taste and adjust the seasoning as needed.

Place the roasted chicken on a serving plate and garnish with boiled baby bok choy.