Heat the oven to 375 degrees.
In a mixing bowl, take the room temperature stick of unsalted butter and add the chopped parsley and minced garlic. Take a pinch of salt and pinch of black pepper and gently mix with your fork.
Take the butter and massage it on your whole roasted chicken, getting in between the skin and breasts. This will help in keeping the chicken breasts moist during roasting.
Take the lemon wheels and also place them in between the chicken breast and skin. Take a pinch of salt and pepper and sprinkle them in the chicken, then stuff it with the clementine wedges.
Liberally salt and pepper the entire chicken and place it in a roasting pan. Roast in the oven covered with foil for about 1 hour. After one hour, uncover the roasted chicken, and turn up the heat to 420 degrees and roast for another 35-45 minutes.
Take your meat thermometer and make sure the chicken in fully cooked at 165 degrees. The it rest for 5-10 minutes before carving.