oh no dont cover it!

Butter lumps under the skin, salt and pepper a quick drizzle of oil over the top and in the oven....Chicken is easy.

Just make 1 cut in each thigh (the fat part of the leg) - just stab your knife into it almost to the bone - will help make sure that the legs cook to the bone with the rest, so it doesnt dry out.

Stuffing - breadcrumbs, herb - fresh and dried, orange zest, bit of juice salt and pepper 1 egg and enough water or oil to bind it a bit (not much!!) and a teaspoon of seeded mustard

ETA: Before you roast it, make sure you WASH it under cold running water, inside and out - check the cavity for any bits of entrail they havent removed properly and to make sure they havent put a soaker pad in there (you do NOT want to eat that)