Garlic & Herbs Roasted Chicken

INGREDIENTS

• 4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*

• 1/4 cup unsalted butter, melted

• 3 tablespoons olive oil

• lemon juice from 1/2 freshly squeezed lemon

• Salt and freshly ground pepper, to taste

• 2 tablespoons fresh chopped parsley

• 4 garlic cloves, minced

• 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise

• 3 fresh whole rosemary sprigs

INSTRUCTIONS

• Preheat oven to 430°F. Line a baking tray with foil, or lightly grease a roasting pan.

• Discard the neck and giblets from inside the cavity and remove any excess fat and leftover feathers. Rinse chicken; Pat dry with paper towels.

• In a large mixing bowl, combine olive oil melted butter and lemon juice mix well.

• Pour the olive oil, butter and lemon mixture over the chicken, under the skin and inside the cavity, be sure to rub in well. 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 broil for a further 2-3 minutes, until golden.

• 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.