Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
2.
Place the chicken in the tin. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil.
3.
Add the herbs and lemon wedges, then cook uncovered for 50 mins.
4.
Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving.
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By
Pippa
