Roast Chicken Recipe

Preheat oven to 425F and line a baking tray with foil or grease a roasting pan and set aside.
Remove the neck and giblets from inside the cavity of the bird and trim any excess fat. Pat the bird dry with paper towels to get rid of any excess moisture. Pour the olive oil, melted butter, white wine, and the juice from half of lemon all over the chicken, under the skin and inside the cavity. Season the chicken well on the outside and inside the cavity with salt and pepper and then sprinkle on the parsley. Next, rub the minced garlic all over the chicken, mixing all of the ingredients together, making sure to get them under the skin. Take the garlic head, rosemary springs, and squeezed lemon half and place them inside the chicken cavity.
Place the chicken breast side up into the prepared roasting pan and roast for about an 1 hour and 20 minutes or until juices run clear when the thigh is pierced. Be sure to baste the chicken halfway through the cooking time. Once the chicken is cooked through, remove from the oven and tent with foil for about 10 minutes before serving. Serve with the remaining lemon half and pan juices.