Preheat oven to 230°C. Rinse and pat dry chicken with paper towel. Combine olive oil, melted butter, wine (if using) and lemon juice together, rubbing all over the chicken, under the skin and inside the cavity.
Season chicken outside and inside with salt, pepper and parsley.
Don’t be afraid to use generous amounts! Rub the minced garlic over the chicken and under the skin. I do this separately as the last step to maximise the garlic taste.
Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. You can also use sprigs of Thyme or any other herb.
Roast for 45-55 minutes, basting half way through cooking time, until cooked through.
Grill until golden and crispy
