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Make a compound butter with lot's of herbs. Basil, parsley, thyme and rosemary. Use more of the first two than the last two. Add a little honey and season it with salt and pepper. I use European butter, as it's a little better.
Wash the bird inside and out and pat it dry. Season it well, inside and out, with sea salt and cracked pepper. Loosen the skin over the breasts (and legs, thighs, if you have patience) with you fingers and work some of the butter under the skin. Try to cover as much area as you can and disperse it evenly. Insert a half of a lemon, half of a white onion and another sprig of rosemary and one of thyme in the cavity and truss the bird closed. Make sure you either trim the wingtips or tuck them under. Slice the other half of the onion and layer it in a roasting pan. Set the bird on that and add some white wine. Roast it about a half hour at 375 then crank the heat to 450 until it's done. Baste it and turn it occasionally. If you get any hot spots on the skin on top, cover them with foil. Use a digital meat thermometer to judge the temp. Rest the bird and make a pan sauce from the drippings.
I recommend a side of mashed potatoes with this...
JR
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