Preheat the oven to 375°F (190°C).

Pat the chicken dry with paper towels and place it in a roasting pan.

Rub the chicken all over with olive oil, then season generously with salt, pepper, thyme, rosemary, lemon zest, and juice.

Tie the legs together with kitchen twine and tuck the wings under the body.

Roast the chicken in the preheated oven for about 60 minutes, or until the internal temperature reaches 165°F (75°C).

Baste the chicken with its juices halfway through cooking.

Once done, remove from the oven and let it rest for 10 minutes before carving.

In a skillet, melt the butter over medium heat and sauté the minced garlic until fragrant.

Add the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the heavy cream and let it simmer until slightly thickened, about 5 minutes.

If desired, mix cornstarch with a little water and add to the sauce to thicken further.

Season with salt and pepper to taste.

Carve the chicken and serve it on plates, drizzled with the creamy white wine sauce.

Garnish with fresh parsley before serving.