1. Preheat oven to 200 ‘C / gas 6, rinse the chicken and pat dry with a paper towel. Combine olive oil, melted butter, white wine and lemon juice together, then rub it all over the chicken, take the time to get it under the skin and inside the cavity. You want every inch covered in flavour.
2. Season chicken outside and inside with salt, pepper and parsley. Don’t be afraid to use generous amounts!
3. Chuck a garlic head into the chicken cavity along with a few rosemary sprigs and the squeezed lemon half. You can also use sprigs of Thyme or any other herb.
4. Rub the minced garlic over the chicken and under the skin. I do this as the last step to maximise the garlic taste.
5. Roast the chicken, basting half-way through. People are scared to under cook a chicken, about 50 minutes is perfect, with a good 15 mins resting your chicken will be juicy and the amazing flavours locked in.
6. To check if its cooked put a skewer in the deepest part of the breast and if the juices are clear you’re good to go.

As always, we advise to cook to temperature not time, using your Meater + probe or a meat thermometer, cook your chicken to 74 degrees Celsius. (internal temperature)