100g butter, melted
4 garlic cloves, minced
3t rosemary, finely chopped
Salt & pepper
3t olive oil
1 lemon, halved
2 rosemary sprigs
1 onion, quartered
1 garlic bulb, halved horizontally
1c white wine
Leave the chicken at room temperature for 30-40 minutes.
Preheat the oven to 220oC.
Mix together the butter, garlic cloves, chopped rosemary and 1/2t each of salt and pepper. Stir through the juice from one lemon half. Don't discard the lemon.
Loosen the skin of the chicken breast by sliding a spoon between the skin and flesh. Stand the chicken up right and drizzle 3/4 of the butter mixture under the skin.
Drizzle the remaining butter mixture over the whole chicken and squeeze the other lemon half over the chicken.
Stuff the leftover lemon and rosemary inside the cavity of the chicken. Tie the drumsticks and season with salt and pepper.
Place the onion and garlic at the bottom of a roasting dish. Place the chicken on top and pour the wine around it and drizzle the chicken with some olive oil.
Place the chicken on a rack in the middle of the oven and roast for 10 minutes. Reduce the heat to 180oC and cook for another 1 hour and 20 minutes, or until the juices run clear when pierced.
Baste twice during the cooking period.
Rest for 15 minutes, uncovered.