Take the chicken out of the fridge about 30–45 minutes before roasting so it can lose the chill. Pat it completely dry with paper towels. This helps the skin crisp up nicely.

Preheat the oven to 375°F (190°C).

In a small bowl, mix the softened butter with the salt, black pepper, garlic powder, and paprika until smooth and well combined.

Gently loosen the skin over the chicken breasts using your fingers, being careful not to tear it. Spread about half of the butter mixture underneath the skin, directly onto the meat. Then rub the remaining butter all over the outside of the chicken.

Place the lemon halves, onion, garlic, and any fresh herbs inside the cavity. Don’t pack it too tightly, you want air to circulate.

If you’d like, tie the legs together with kitchen string and tuck the wing tips underneath to help everything cook evenly.

Place the chicken breast-side up in a roasting pan and roast uncovered for about 1 hour 15 minutes, or until the thickest part of the thigh reaches 165°F (75°C) and the juices run clear.

Let the chicken rest for about 15 minutes before carving. This keeps the meat juicy and makes slicing much easier.

Carve and serve.