Step 1

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.

Step 2

Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.

Step 3

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.

Step 4

Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.

Step 5

Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.

Step 6

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.

Step 7

Baste again, then broil for a further 2-3 minutes, until golden.

Step 8

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.