Step 1

Take out your chicken, discard the 'innards' and allow to rest at room temperature for 1 hour.

Step 2

Pat dry with a paper towel. Season the inside of the chicken cavity liberally with salt and pepper.

Step 3

Stuff with orange wedges, celery, cranberries and rosemary stalks.

Step 4

Take the butter and mix with the olive oil and some salt and pepper.

Step 5

Using your hands, lift the skin from the breast and carefully push your fingers up underneath, separating the skin from the meat.

Step 6

Take half of the butter mixture and insert under the skin. Press down to contain the butter while pushing the butter up inside the skin.

Step 7

Take the remaining butter and rub all over the bird.

Step 8

Truss the legs together and push the wings back behind the body.

Step 9

Lay onion slices on the bottom of a roasting pan and lay the chicken on top of the onion.

Step 10

Sprinkle again with more seasoning.

Step 11

Bake in a preheated oven at 325° for about 2 hours. Using an instant read thermometer helps. Once the thermometer reaches 155°F turn up the oven to 450°. This will sear the skin at the end.

Step 12

Remove the chicken once it reaches 165°F. Lay a foil tent over the top and allow to rest for 30 minutes before carving (for optimal moistness).