Directions

• Wash and pat-dry the bird
• Mix oil, butter, salt, pepper, lemon juice, rosemary, thyme and garlic
• Coat the bird generously with the marinade
• Lift the skin up and rub the marinade on the flesh
• Rub the marinade inside the bird
• Stuff two small peeled onions in the cavity of the bird, then tie the legs together with a piece of twine
• Take a baking tray and line it with thick onion slices and peeled garlic
• Place the bird on this surface, with the breast side facing up
• Preheat the oven to 230 celsius
• Place the baking tray in the oven and cook the bird at 230 celsius for 10 minutes
• Lower the heat to 180 and cook the bird for 40 minutes
• Once 20 minutes have elapsed, open the oven and baste the bird with the juices that have flown into the tray
• Take the bird out of the oven after 40 minutes
• Let it rest for ten minutes before serving