-
Preheat
oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a
roasting pan.
-
Discard
neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper
towels.
-
Pour
the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the
skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and
pepper. Sprinkle over the parsley.
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Rub the minced garlic over the
chicken, mixing all ingredients together over the chicken and under the skin.
-
Stuff
the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie
legs together with kitchen string.
-
Place
breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way
through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
-
Baste
again, then broil for a further 2-3 minutes, until golden.
-
Remove
from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with
pan juices and remaining lemon half cut into wedges or slices.
Source: https://cafedelites.com/garlic-herb-butter-roast-chicken/