Preheat your oven to 220⁰C/200⁰C fan/gas mark 6, then either lightly grease a roasting pan, or line a baking tray with foil. Ensure the chicken is free from leftover feathers and excess fat, and pat it dry with paper towels.

Combine the melted butter, the juice of half a lemon, the olive oil, and the wine (if using), and pour it over the chicken. Make sure it covers the outside of the chicken, as well as inside the cavity, and underneath the skin. Season the bird generously with salt and pepper, inside and out. Sprinkle the chicken with the parsley. Rub the minced garlic over the chicken, taking care to mix it in with all the other ingredients over the outside of the bird, and under its skin. Stuff the chicken cavity with the garlic head, the squeezed half lemon, and the sprigs of rosemary, and tie the legs together using kitchen string.

Put the chicken into your greased roasting pan or lined baking tray, breast-side up, and roast in your preheated oven for I hour and 15-20 minutes. Baste the chicken halfway through. The roasting time is complete when the juices from the chicken thigh run clear. Baste the chicken once more, and grill it for 2-3 minutes until the skin is golden.

Remove the chicken from the oven and leave it to rest under foil for 10 minutes. Drizzle the bird with juices from the roasting pan, and slices of the other half of the lemon. Serve with your favourite vegetables or side dishes.

Cook’s tip: Always remember to adjust your cooking times according to the size of your chicken.