Ingredients (serves 4-6)

• 1 whole chicken (or turkey)
• 2–3 tbsp The Golden One
• 3 tbsp salted butter, softened
• 1 lemon
• 1 red onion, quartered
• 1 whole garlic bulb, halved
• A handful each of fresh parsley, sage and thyme, finely chopped
• Salt and black pepper, to taste

Instructions

1. Make the Butter Marinade
   In a bowl, mix softened butter with The Golden One, crushed fresh garlic, lemon juice, chopped parsley, sage and thyme. Season with salt and black pepper.
2. Prep the Chicken
   Pat the chicken dry with kitchen paper. Gently lift the skin and massage the butter mixture under and over the skin until well coated.
3. Stuff and Roast
   Place a halved lemon inside the chicken cavity along with a few sprigs of herbs. Add red onion and halved garlic bulb to the roasting tray. Roast at 200°C (fan) — cover loosely with foil for the first 45 minutes, then remove foil and roast for another 30–40 minutes until golden brown and cooked through.
4. Rest and Serve
   Let the chicken rest for 10–15 minutes before carving. Spoon over juices from the tray or turn them into a quick gravy.