Make sure you bring the chicken to room temperature for a good few hours before you dress it.
Insert quarters of the lemon and onion together with the whole garlic and herbs into the chicken cavity. Put in a knob of butter and some olive oil, salt and pepper. I always add olive oil and butter into the cavity with the lemon, garlic, herbs and onions as as they heat it helps get the flavor of them out into the gravy.
Rub olive oil and salt all over the outer of the chicken with your hands so that every inch is covered.
I always over lay some more butter over the top. Crack over some black pepper.
Place in an oven dish and then pour the wine into the base of the roasting dish.
Place uncovered into the oven for 50 minutes.
Remove from the oven and drain the roasting dishes through a sieve into a pot for the stove-top.
This chicken cooks surprisingly quickly – I did it for an hour for the first test and it was great but I was sure that 50 minutes the second time was sufficient. It was cooked both times in a different oven though so this will be oven dependent. If you are happy that the outer skin is crisp and well browned at 50 – you can remove.