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Preheat oven to 430°
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Line a baking tray with foil, or lightly greased roasting pan.
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Discard neck from inside the cavity and remove any excess fat and leftover feathers.
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Rinse chicken (including cavity) under cold running water.
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Pat dry with paper towels.
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Pour the olive oil, melted butter and the juice of half a lemon over the chicken, under the skin and inside the cavity.
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Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle with the parsley.
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Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
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Stuff the garlic head into the chicken cavity along with the thyme sprigs, rosemary and the squeezed lemon half. Tie legs together with kitchen string.
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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.
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Baste again, then broil for a further 2-3 minutes, until golden.
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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.