Preheat your oven to 425°F (220°C).

Rinse the chicken under cold water, then pat it dry with paper towels. Position the chicken breast-side up in a large roasting pan.

In a mixing bowl, combine olive oil, melted butter, and lemon juice. Pour this blend over the chicken and rub it under the skin.

Sprinkle salt, pepper, and chopped parsley all over the chicken, inside the cavity and on the surface.

In a bowl, mix softened butter with minced garlic, lemon zest, rosemary, thyme, and paprika. Rub all over the chicken.

Stuff the chicken with halved garlic, quartered lemon, and leftover herb sprigs. Tie the chicken’s legs with kitchen string.

Roast in the preheated oven for about 1 hour and 15-25 minutes, or until the internal temperature reaches 150°F (65°C). Baste halfway through cooking.

In the last 2-3 minutes, switch to broil mode for a crispy skin.

Remove from the oven and let the chicken rest for about 15 minutes before carving and serving.