Garlic Herb Butter Roasted Chicken

• Preheat oven to 220 °C
• Lightly grease with olive oil a roasting pan and set aside.
• In a small bowl combine olive oil, melted butter, and lemon juice, stir well. Place the chicken on a cutting board or into the prepared pan and pour the butter mixture over the chicken. Use your hands to get it under the skin and inside the cavity.
  ¼ cup unsalted butter, 4 tbsp olive oil, 1 lemon, 2 kg whole chicken
• Season chicken liberally with salt and pepper on the inside and outside. Sprinkle on top with the parsley.
  ¼ tsp salt, ¼ tsp pepper, 2 tbsp fresh parsley
• In a medium bowl combine 4 tablespoons of butter with the chopped fresh rosemary, chopped fresh thyme, lemon zest, and crushed garlic, add the paprika if using. Stir to combine.
  1 lemon, 4 tbsp butter, 1 tbsp fresh rosemary, 1 tsp fresh thyme, 6 cloves garlic, 1 tbsp paprika
• Rub the mixture all over the chicken, and get it under the skin as well.
• Stuff the chicken with the halved garlic head, fresh rosemary sprigs, fresh thyme sprigs, and the quartered lemon. Tie legs together with kitchen string.
  1 garlic head, 6 sprigs fresh rosemary, 3 sprigs fresh thyme, 1 lemon

Roast

• Place chicken breast-side up into the prepared roasting pan and roast for 1 hour and 15-25 minutes. Baste halfway through cooking, and roast the chicken until juices run clear when it is pierced with a skewer.
• Baste again when the chicken is done roasting, after which turn on the grill and grill it for 2-3 minutes, just until golden.
• Remove from the oven, cover with foil and allow to rest for 10-15 minutes before serving.
• Use the pan juices to drizzle them over the chicken.
• Serve with fresh lemon wedges on the side.