Preheat the oven to 400°F (200°C).
Pat the chicken dry with paper towels, then place in a deep roasting pan.
Make a paste with the garlic cloves, salt, parsley and pepper with a mortar and pestle, blender, or food processor. You won't need to use all of this paste, and it can last a few weeks in the fridge in an airtight container.
Rub the skin of the chicken with the paste, making sure to apply a couple of tablespoons to the cavity, then rub the skin with olive oil.
Pour the wine, water, and crushed bouillon cube around the chicken and cover with a damp piece of parchment paper.
Roast at 400°F (200°C) for about 1 hour, or until it reaches an internal temperature of 155°F (68°C) in the deep part of the thigh, away from the bone. The roasting time will vary.
During the last 15 minutes, remove the parchment paper and let the skin become crispy. If it isn't crisping up, turn on the broiler for a few minutes.
Remove the chicken from the pan and allow it to rest, covered with foil, for at least 10 minutes before serving. This will allow its internal temperature to increase to 165°F (74°C).
Serve with homemade french fries and enjoy!