1. To make the roasted chicken: Preheat your oven to 430°F (220°C). Prepare a cast-iron skillet or roasting pan. Remove any excess fat and leftover feathers from the chicken. Pat dry with paper towels. In a small bowl, combine garlic powder, and instant bouillon.

2. Pour melted butter over the chicken, and rub it under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Rub the mix of spices and sprinkle over the parsley, mixing all ingredients together over the chicken and under the skin.

3. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the lemon half. Tie the legs together with kitchen string.

4. Arrange chicken breast-side up into the skillet or roasting pan. Roast for 1 hour and 15-20 minutes, basting halfway through cooking time until the cooking juices run clear when you pierce a chicken thigh with a skewer. The internal temperature should read 165ºF (75ºC).

5. Baste again with the dripping juice, then broil the chicken for a further 2-3 minutes, until golden.

6. Remove the roasted chicken from the oven, tent with foil, and allow to rest for 10 minutes before serving. Serve, drizzled with pan juices, quartered pomegranates, and rosemary sprigs. Enjoy! ❤️