Preheat the oven to 210°C. Bring 1 cup water to a boil in a small saucepan. Add the sun-dried tomatoes and cook for 5 minutes. Drain the tomatoes, reserving 2 tablespoons of the cooking liquid. Place the reserved liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add to the bowl.
Add the mint, olives, garlic, lemon zest and a pinch of salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the breast skin and as much of the thigh skin as you can on each bird without tearing it. Place a quarter of the stuffing mixture under the skin of each half.
Place the birds, skin-side-up, on a rack in a baking dish, and roast for 25 minutes or until cooked through. Serve with potatoes, if liked, and garnished with the parsley sprigs.