Preheat the oven to gas mark 5, 190°C, fan 170°C. Dry the chicken with kitchen towel, then smear it all over, including inside the cavity, with butter.
Zest and juice the limes and lemons and mix together with the olive oil.
Put a squeezed lemon and lime half inside the chicken, along with the garlic cloves.
Place the chicken in a deep roasting tray and scatter around the remaining lemon and lime halves, the sprigs of thyme and the bay leaves. Season well, then pour over the citrus-flavoured olive oil.
Roast, uncovered, for around 1 hr 40 mins, basting occasionally. The chicken is done when the juices run clear when a skewer is inserted. For extra-moist meat, allow the chicken to rest before serving.
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