|Chicken||3 Pound, cleaned (1.5 Kilogram)|
|Butter||4 Ounce, softened (125 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Snipped chives||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Prosciutto slice/Lean ham||8|
|White wine||8 Fluid Ounce (1 Cup, 250 Milliliter)|
1. Preheat covered barbecue to a medium heat. Wash chicken inside and out and pat dry with absorbent kitchen paper.
2. Place butter, garlic, chives and parsley in a bowl and mix to combine. Using your fingers, loosen skin on breast of chicken. Push butter mixture under skin and smooth out evenly. Place chicken on a wire rack set in a roasting tin and brush with oil. Place prosciutto or ham over chicken breast in a criss-cross pattern and secure in place with wooden toothpicks or cocktail sticks. Pour wine over chicken.
3. Place roasting tin on rack in barbecue, cover barbecue with lid and cook for 1 1/2 hours or until chicken is tender. Cover and stand for 10 minutes before carving.