1. Prep the Chicken:

1. Preheat oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. Remove any giblets from the cavity.

2. Make the Herb Butter:

1. In a small bowl, mix softened butter, olive oil, garlic, rosemary, thyme, parsley, salt, pepper, paprika, and garlic powder.
2. Gently lift the skin of the chicken and rub half the herb butter under the skin.
3. Rub the remaining butter all over the outside of the chicken.

3. Stuff & Truss the Chicken:

1. Stuff the cavity with lemon halves and onion quarters.
2. Tie the legs together with kitchen twine (optional, but helps even cooking).

4. Roast the Chicken:

1. Place the chicken in a roasting pan or cast-iron skillet.
2. Pour chicken broth (or white wine) into the pan to keep the chicken moist.
3. Roast for 1 hour 15 minutes, basting with pan juices every 20 minutes.
4. Check for doneness—insert a meat thermometer into the thickest part of the thigh. It should read 165°F (75°C).

5. Rest & Serve:

1. Let the chicken rest for 10-15 minutes before carving.
2. Serve with roasted vegetables or mashed potatoes!