I mix a few dried mixed herbs with a little olive oil, then loosen the skin over the breast. I pour the olive oil between the fresh and the skin, stick a halved onion inside the bird and roast upside down for most of the cooking time. I don't cook it for any longer than 15-20 mins over lb plus 15 mins. Then its most important to let the meat stand for at least 30 mins, covered loosely in foil. It won't go cold, and it will be much more moist and easier to carve.