1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the finely chopped garlic with the butter, lemon zest and juice, and most of the parsley. Season, then spread under the skin and all over the chicken.
2. Lightly bash the whole garlic cloves with the back of a knife, then add to the chicken cavity with the remaining lemon half. Transfer to a deep roasting tin and roast to pack instructions, basting with the juices, until cooked and the juices run clear.
3. Once cooked, spoon 1 tbsp of the roasting juices into a small frying pan. Add the breadcrumbs and toast for 2-3 mins over a low heat until golden. Stir in the remaining parsley and set aside.
4. Cover the chicken with foil and leave to rest for at least 10 mins before carving. Scatter over the crispy crumbs and serve with the juices for drizzling over.
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Freezing and defrosting guidelines
Freeze chicken and crumbs separately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.