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Ingredients
For 5 serves
1875 gwhole chicken
1.5 tsp (7g)salt
1.5 tsp (7g)black pepper
2 tsp (10g)olive oil
2 (120g)lemon
2 tsp (10g)rosemary
100 gbutter
19½ (60g)garlic
1 tsp (5g)sage
1.75 tbsp (25g)parsley
1 (150g)onion
75ml (75g)lemon juice
Prep
Prep the whole chicken for 30 min bring to room temperature.
Method
Preheat the oven at 220°C place shelf in middle.
Mix the butter, garlic, sage, rosemary, parsley, salt and black pepper, then add the lemon juice.
Arrange the whole chicken on the tray, then loosen skin over breast and drumsticks.
Pour over under the skin, saving some for later.
Drizzle over over the chicken surface, then sprinkle over the lemon juice.
Add the lemon and rosemary inside the chicken cavity.
Season the whole chicken with the salt and black pepper.
Arrange the onion and garlic on the tray in the roasting pan, arrange the whole chicken on top of the onion and garlic, pour the white wine over around the chicken, then drizzle over the olive oil.
Roast the whole chicken for 10 min at 220°C, then bake for 1¼ hours until cooked through at 180°C baste twice at 30 and 60 minutes.
Rest the whole chicken uncovered for 15 min.
Serve with the whole chicken and garlic discard onion.