Preheat the oven to 220 °C and grease a roasting pan with a layer of oil
Pat the chicken dry with paper towel
Pour the olive oil, melted butter, wine, and the juice from half the lemon over the chicken, under the skin, and inside the cavity. Season generously with salt and pepper and sprinkle with the parsley
Baste the chicken with the whole mixture, coating it all over and underneath the skin
Place the garlic, rosemary, and the squeezed half-lemon inside the cavity.
Truss the chicken and place it breast-side up in the prepared pan.
Roast for about 1 hour and 30 minutes until the chicken is golden brown and cooked through
Remove from the oven, cover with foil, and let rest for 10 minutes before serving
Serve the chicken with the pan juices and the remaining half lemon cut into pieces or slices.
