Preheat your oven to 425°F (220°C). This high temperature will help achieve that beautiful crispy skin.
In a mixing bowl, combine the room temperature butter, chopped parsley, rosemary, thyme, minced garlic, lemon zest, and paprika (if using). Mix well until everything is thoroughly combined. Add salt and pepper to taste.
Pat the chicken dry with paper towels. Rub the melted butter and olive oil all over the chicken, ensuring it is well coated. Season generously with salt and freshly ground pepper, both inside and out.
Stuff the cavity of the chicken with the halved head of garlic, quartered lemon, and the tied sprigs of rosemary and thyme.
Carefully loosen the skin of the chicken over the breasts and thighs. Spread half of the herb butter mixture directly under the skin, and then rub the remaining mixture all over the outside of the chicken.
If you’d like, you can truss the chicken using kitchen twine.
Place the chicken in the roasting pan and transfer it to the preheated oven. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
If you desire, you can baste the chicken with the juices from the pan halfway through the cooking process.
Once the chicken is done, remove it from the oven and let it rest for about 15-20 minutes.
Carve the chicken into pieces and serve with your favorite sides.
