1inhead of garlic roughly peeled and cuthalf horizontally through the middle crosswise
3fresh whole rosemary sprigs
Preheat oven to 220°C or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
Rinse chicken (including cavity) under cold running water. Pat dry with paper towels.
Pour the olive oil, melted butter, wine 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.
Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
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.
Baste again, then switch over to grill for a further 2-3 minutes, until golden.
Remove from the oven, cover with foil and allow to stand for at least 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.