Pre-heat the oven to 200C
Roughly chop the mushrooms and add to a large roasting tray with olive oil and salt
Roast mushrooms for around 30 minutes
Add the marsala, drained beans, chicken stock, cream and tied up woody herbs to the tray and mix well
Top with the chicken, drizzle over olive oil, salt and pepper
Roast for 20-25 minutes
If the skin isn't crisp enough, place under the grill for 5 minutes
Remove from oven and lift the chicken off to rest
Stir through the spinach
Serve with fresh herbs on top
