Pat the chicken completely dry with paper towels. Mix 1 tbsp fine salt with 0.5 tsp black pepper and rub all over and under the skin. Place uncovered on a rack in the fridge overnight. This ensures crispy skin.
Take the chicken out of the fridge 1 hour before cooking. Stuff the cavity with half a lemon, a head of garlic halved crosswise, and a few sprigs of thyme or rosemary. Truss if desired.
Mix 50g softened butter with 1 tsp paprika and 1 tsp garlic powder. Rub all over the chicken and under the breast skin.
Roast in a preheated 220°C oven for 15 minutes, then reduce to 180°C for 45–60 minutes, basting every 20 minutes. The chicken is done when juices run clear or a thermometer reads 75°C in the thigh.
Remove from the oven and rest the chicken uncovered for 15 minutes before carving. This lets the juices redistribute for a juicier result.