2lemonszest and juice 1 lemon, the other cut into wedges
1/2teaspoonkosher salt
a few sprigs of sage
a few sprigs of thyme
1-2onionhalved or quartered
1head of garlicloosened
2tablespoonolive oil
kosher salt
freshly cracked pepper
paprika
Instructions
Preheat the oven to 425ºF
Loosen the skin of chicken above the breast area.
Sprinkle 1/2 tsp salt, lemon zest, and garlic over the butter pieces and insert to chicken under the skin evenly distributing above breast and thigh area, if you can. Insert 2-4 sprigs of each herb in the same manner.
sprinkle salt and pepper inside chicken cavity and stuff with onion, garlic, herbs, and lemon wedges. Truss the legs if you wish.
Place chicken in the roasting pan. Drizzle olive oil to chicken and rub evenly all over. Sprinkle generous amount of salt, then pepper and paprika.
Place the pan to the hot oven. If your oven is convection, reduce the heat to 400ºF and roast for 30 minutes. Pour the reserved lemon juice over chicken and continue to roast on 350ºF for another 20-25 minutes.
Let the chicken rest for 15 minutes before you carve.