Rub chicken down with olive oil so it’s lightly coated.
Season whole chicken (including cavity) with salt and
pepper. Gently loosen skin and slide smashed garlic cloves
and rosemary sprigs in.
Roast chicken for an hour and a half or until the juices run
clear when you cut between the leg and thigh.
FOR THE GRAVY:
Remove the chicken from the roasting pan and set aside.
Set pan to medium-low heat on the stove.
Add the wine and Worcestershire to the pan and stir scraping off the brown bits incorporating them into the sauce. Let the sauce continue to simmer while the wine cooks down until the alcohol has been cooked off and
sauce is reduced.