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Heat oven to 170C, Have a shelf ready in the middle of the oven without any shelves above it.
Place 4-5 halved onion in the base of the roasting dish, try to leave the ends of the onion to keep it intact.
Use a spoon to separate the skin from the breasts and massage curried butter under the skin. Then cook the outside/ all over with more garlic butter. Then a generous drizzle of olive oil and salt and black pepper
Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves
Put the chicken into the oven for 80 - 90 mins depending on your chicken weight (place read cooking instructions on your chicken)
Baste the chicken every 20 mins for the best results
Remove chicken and cover with foil to rest.
Increase the oven heat to 200 degrees Celsius fan
Remove outer layer of onion and discard
Pour 2 cups of of basmati rice into the cooking dish and combine with cooking juice and onions
Add 4 cups of boiling water and stir well
Cover and return the dish to the oven for 20mins (the rice is cooked at this point)
Optional- remove the cover and cook for a further 5 mins to crisp up the rice