This recipe is not only easy but packed full of flavour.
- 1 whole chicken
- salt and pepper
- 2 tsp olive oil
- 1 lemon
- 3 rosemary sprigs
- 1 cup dry white wine
- 1 onion, quartered
- 1 garlic bulb, halved horizontally
- 100g unsalted butter, melted
- 3 garlic cloves, minced
- 1 tbsp sage, finely chopped
- 2 tsp rosemary, finely chopped
- 1 tbsp parsley, finely chopped
- 1/2 tsp each salt and black pepper
- Take the chicken out of the fridge 30 minutes before cooking.
- Preheat the oven to 220°C and position the oven rack in the centre.
- Mix all the ingredients for the butter.
- Place the chicken in a roasting pan. Use a dessert spoon to loosen the skin on the breast and drumsticks.
- Prop the chicken upright and drizzle butter under the skin. Save a bit of butter for the skin.
- Smear the remaining butter all over the surface of the chicken. Squeeze over the juice of two lemon wedges.
- Stuff the chicken with the used lemon wedges and rosemary.
- Truss the chicken and tuck the wing tips under the bird.
- Sprinkle the chicken with salt and pepper.
- Place the onion and garlic in the roasting pan and place the chicken on top. Pour wine in the pan and drizzle the chicken with oil. Transfer to the oven.
- Roast for 10 minutes, then turn the oven down to 180°.
- Roast for a further 1 hour and 15 minutes, basting the chicken every 30 minutes or so.