Preheat your oven to 220 C or 425 F with a rack in the middle of the oven.

In a medium bowl combine the melted butter with the grated garlic cloves, dry rosemary, the lemon juice, Italian spices & black pepper. If you plan to use unsalted butter/olive oil, add some salt.

Pat the chicken dry and rub the butter- garlic mixture.

Transfer the chicken to a greased roasting pan ( I used a sizzling iron plate).

Place 1 rosemary spring, 1 peeled garlic head, 1 lemon (quartered) in cavity of the chicken.

Tuck wings under the bird.

Place to the pan the onion wedges and the remaining garlic heads ( 3). Add the chicken broth.

Put the roasting pan in the oven, turn the heat down immediately to 200°C/400°F . Cook for 1 hour or until the chicken is done.

Take the pan out of the oven and transfer the chicken to a board to rest for 5 minutes.

Garnish with some roasted sunflower seeds and rosemary.

Serve immediately.