Garlic Herb Butter Roast Chicken

Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.

Pour the olive oil and the juice of half a lemon over the chicken, under the skin and inside the cavity.

Season chicken 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, basting half way through cooking time

Baste again, then broil for a further 2-3 minutes, until golden.

Remove from the oven, cover with foil and allow to sit for 10 minutes before serving.