Garlic Herb Butter Roast Chicken

1 Maverick Farms whole chicken, at room temperature - giblets and neck removed from cavity

1/4 cup unsalted butter, melted

3 tablespoons olive oil

1/4 cup white wine, (OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay

1 lemon, halved

Salt and freshly ground pepper, to taste

2 tablespoons fresh chopped parsley

4 garlic cloves, minced

1 head of garlic roughly peeled and cut in half horizontallythrough the middle crosswise

3 fresh whole rosemary sprigskeeping it so juicy)

Rosemary

Parsley

1. Preheat oven to 400 F.
   
2. Rinse and pat dry chicken with paper towel.
   
3. Combine olive oil, melted butter, wine (if using) and lemon juice together, rubbing all over the chicken, under the skin and inside the cavity.
   
4. Season chicken outside and inside with salt, pepper and parsley. Don’t be afraid to use generous amounts!
   
5. Rub the minced garlic over the chicken and under the skin. I do this separately as the last step to maximise the garlic taste.
   
6. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. You can also use sprigs of Thyme or any other herb.
   
7. Roast for 1-1.5 hours, basting half way through cooking time, until cooked through (temp should be 165 F internal).
   
8. Broil until golden and crispy!
9. Let rest for 10 minutes before slicing. Serve and enjoy!