Remove any innards that may remain. Examine the bird, plucking out any remaining feathers.
Stuff of the bird with lemons, celery, onions, carrots (use a combination or a choice of a few, depending on your availability).
Slice a few thin pieces of butter. At the nape of where the neck would be, the skin should be able to lift, so slide a few pieces of butter between the meat and skin. If you think you might tear the skin in the effort, move on.
Lather a thin layer of mayonnaise over the entire bird, getting in between the legs and wings.
Apply the seasoning all over the bird including underneath.
Stick a slice of butter between each wing and leg.
Place the bird either onto a roasting tray or a lipped oven-safe dish over a bed of some vegetables Place the halved garlic into the tray along with some quartered onions, carrots, and/or celery (per availability)
Cook time: Disclaimer – My oven does not function properly, and thus I do not have a standard for timing per weight. Check the readiness by slicing between the leg and body, to see the color of the meat and whether the juices are running clear. If the meat is white and the juices are running clear, it is likely to be finished. Please refer to this timer to check your exact weight and appropriate timing: https://www.bbcgoodfood.com/roast-timer
Let rest for twenty minutes or more depending on the size. I find that the more the bird rests, the easier it is to disjoint it later for bone broth, which I have detailed how to make if you click the link.