1/3 cup chicken broth
1/3 cup white wine
4 fresh rosemary
3 tablespoons of olive oil
salt & pepper
1. Preheat oven to 230'C.
2. Rub chicken with olive oil, salt and pepper. Add 1 lemon wedge and 1 rosemary inside each chicken. Arrange garlic around chicken. Roast in oven for 25 minutes.
3. Reduce temperature to 175'C. In a mixing bowl, mix together wine, chicken broth and 2 tablespoons of oil. Pour over chicken. Continue roasting 25 minutes more.
4. Move chicken to a plate. Pour leftover juices and garlic to a pan and boil about 6 minutes. Cut open chicken and pour sauce around. Garnish with rosemary and serve.