Preheat the oven:
Preheat your oven to 200°C (400°F). Place a rack in the centre of a roasting tray.

Prepare the garlic butter:
In a small bowl, mix softened butter with garlic, chopped herbs, paprika, salt, and pepper.

Season the chicken:
Pat the chicken dry with paper towels. Gently loosen the skin over the breasts with your fingers and spread half the garlic butter under the skin. Rub the remaining butter all over the outside of the chicken.

Stuff and truss (optional):
Stuff the cavity with lemon halves and onion quarters. Tie the legs together with kitchen string for even roasting.

Roast the chicken:
Place the chicken breast-side up in a roasting tray. Drizzle with olive oil. Roast for 1 hour 15–20 minutes, or until the juices run clear and the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.

Rest and serve:
Remove the chicken from the oven and let it rest for 10–15 minutes before carving. Serve with roast veggies, mashed potatoes, or crusty bread.

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