Pat the skin dry with kitchen paper towels. Smear it with butter, season with salt and pepper and squeeze some lemon juice all over.
For even cooking, place the bird in the baking dish on its side for the first third of the time, turn on the other side for the next third and finish with the breast uppermost. This ensures the bird is evenly cooked and less likely to scorch. Roast at 200 degrees C for 35-45 minutes per kg, plus 15-20 minutes. Baste often to keep moist and to color the skin golden brown.
When the bird is cooked, turn off the heat and rest it for 15 minutes with the oven door ajar, then carve.
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Asian Recipes **
