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1
Preheat the oven to 300u00b0F.
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2
Line a roasting pan with aluminum foil, and position a roasting rack in the pan.
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3
Remove and discard the giblets from the cavity of the chicken.
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4
Crush the garlic cloves with the side of a knife and discard the papery skins.
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5
Take one garlic clove and rub it firmly over the entire surface of the chicken. Place all the crushed garlic cloves in the cavity of the chicken.
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6
Liberally season the chicken inside and out with the salt and some black pepper, to taste.
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7
Stir the softened butter and olive oil together in a small bowl until mostly combined. With clean hands, rub the butter and olive oil all over the surface of the chicken and under the breast skin.
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8
Sprinkle the paprika and garlic powder then place the chicken on the roasting rack breast side up.
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9
Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
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10
Separate the onion into two parts and place into the cavity of the chicken, along with the parsley, thyme and lemon half.
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11
Roast the chicken for 2 3/4-3 hours on the middle rack of the oven until the thickest part of the chicken breast reaches an internal temperature of 160u00b0F.
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12
Check to see that chicken is done. Remove from oven or add time as needed.
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13
Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.
