4-lb. whole chicken (no giblets)
1/4 cup unsalted butter, melted
3 tbs. olive oil
1 lemon, halved
Salt and freshly ground pepper, to taste
2 tbs. fresh chopped parsley
4 garlic cloves, minced
1 head of garlic roughly peeled and cut in half
3 fresh whole rosemary sprigs
Optional: 1/4 cup dry white wine (Sauv blanc, Chardonnay, etc.)
Preheat oven to 430°F. Line a baking tray with foil.
Make sure neck/giblets are removed from whole chicken. Pat dry with paper towels.
Pour the olive oil, melted butter, wine (optional), and juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken outside and inside with salt and pepper. Sprinkle parsley.
Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
Add garlic head, rosemary sprigs, and the squeezed half-lemon into the chicken cavity. Tie legs together with kitchen string.
Place breast-side up into baking tray. Cook for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced (internal temperature should read 165°F when fully cooked).
Baste again, then broil for two-three minutes until golden.
Remove from oven and cover with foil to rest for 10 minutes. Serve drizzled with juice from pan.
- For a larger chicken, roast at 430°F for one hour. Reduce oven temperature to 325°F. Baste and cover chicken. Cook for 45 minutes to an hour, basting two more times while cooking. Internal temperature should read 165°F and juices run clear when pierced.