Mix together garlic herb butter ingredients until combined.
Loosen the chicken skin from the flesh on the thigh and most of the leg. Smear 80% of the butter under the skin, just a small amount on the underside (flesh side) then the remainder on top of the skin.
Put chicken in roasting pan, skin side up. Sprinkle skin with the 1/2 tsp salt. Pour wine around chicken.
Roast 50 minutes – Roast 10 minutes to get the skin going. Then reduce the heat to 200°C (180°C fan) and roast for a further 40 minutes, basting every 10 minutes from the 20 minute mark onwards.
Remove from oven. Rest 10 minutes then serve with the garlic-herb-butter pan juices as the sauce.