Ingredients
The following ingredients have 4 Servings
- 4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*
- 1/4 cup unsalted butter, (melted)
- 3 tablespoons olive oil
- 1/4 cup white wine, ((OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay)
- 1 lemon, (halved)
- Salt and freshly ground pepper, (to taste)
- 2 tablespoons fresh chopped parsley
- 4 garlic cloves, (minced)
- 1 head of garlic roughly peeled and cut in half horizontally (through the middle crosswise)
- 3 fresh whole rosemary sprigs
Instruction
- 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.
- 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.
