Step 1

Pre-heat oven 180°C / 350°F (fan-forced).

Step 2

In a small bowl combine the melted butter, 1 tbsp of the olive oil, salt, pepper, garlic, parsley and the zest of the lemon. It's important to either finely grate the garlic (on a microplane) or crush it. Chopping it doesn't yield the same flavour.

Step 3

Drizzle the remaining tbsp of olive oil over the centre of a roasting pan. Place the chicken on top and pat the skin dry.

Step 4

Quarter the lemon and stuff it into the cavity of the chicken. You can also stuff any parsley stalks too.

Step 5

Spoon over the garlic butter so all of the chicken is covered and cook for 1-1½ hours (depending on the size of your chicken).

Step 6

Your chicken is cooked when the juices run clear when it's pierced. Or invest in a meat thermometer which will tell you when it's cooked perfectly.

Step 7

Serve immediately with salad or vegetables.

Step 8

Re-heat in a low oven, covered until just hot.

Step 9

In an airtight container in the fridge or the meat can also be frozen.

Step 10

If you have an organic chicken, the bones can be frozen and used to make a good-for-you chicken bone broth.