Garlic Herb Butter Roast Chicken

Cooking Instructions
- 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.
- 2
Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- 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.
- 4
Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin
- 5
Stuff the garlic head into the chicken cavity along with the squeezed lemon halve. Tie legs together with kitchen string.
- 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.
- 7
Baste again, then broil for a further 2-3 minutes, until golden.
- 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.
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