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

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

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

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

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

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.

Take the remaining butter and rub all over the bird.

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

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

Sprinkle again with more seasoning.

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.

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).