Ingredients
4lbwhole chicken,room temperature, giblets and neck removed from cavity
¼cupunsalted butter,melted
3tbspolive oil
¼cupwhite wine,like a Sauv blanc, or Chardonnay, or any dry wine, optional
1lemon,halved
salt and freshly ground pepper,to taste
2tbspfresh parsley,chopped
4garlic cloves,minced
1garlic head,roughly peeled, cut in half horizontally through the middle crosswise
3fresh whole rosemary sprigs
Preparation
Preheat the oven to 430 degrees F. 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 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.
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 to 20 minutes, basting halfway through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
Baste again, then broil for a further 2 to 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. Enjoy!
