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1
Preheat the oven to 350.
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2
On a work surface, mince the garlic with 1 teaspoon of kosher salt.
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3
Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, and 1/2 teaspoon pepper, whisk in the olive oil.
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4
Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin.
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5
Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
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6
Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks.
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7
Rub the butter under the skin of the breast meat.
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8
Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt.
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9
Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
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10
Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp.
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11
Let the chicken rest in the roasting pan for 15 minutes.
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12
Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.
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13
Pour the pan juices into a bowl and skin the fat from the surface.
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14
Strain the juice into a small saucepan and keep warm over low heat.
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15
Carve the chicken and serve with the pan juices.
