The skin becomes stained glass—translucent, golden, catching light as it crisps in the oven's heat. Beneath, the meat transforms through wavelengths of temperature: from raw pink to opalescent white, each degree splitting proteins into tender, juicy fibres. Butter and herbs refract through the surface, penetrating deep into the flesh. This is Sunday rendered luminous, the bird split by heat and time into its most glorious spectrum. When you pull it from the oven, it glows.