Preheat your oven to 420°F (220°C) and line a baking tray with parchment paper.

In a medium bowl, combine melted unsalted butter, olive oil, white wine, kosher salt, black pepper, lemon juice, garlic, and parsley. Whisk until well-blended.

Rub half of the mixture over the chicken, then pour the remaining mixture into the cavity.

Stuff the cavity with lemon, halved garlic bulb, and rosemary or thyme. Tie the legs together with kitchen string.

Place the chicken breast side up on the prepared baking tray and roast for approx. 1 hour and 20 minutes, basting twice.

Check the internal temperature; it should read 165°F (74°C) in the thickest part of the thigh.

Let the chicken rest for 10 minutes before carving and serving.