Remove chicken from the fridge 30 minutes before cooking it to bring it to room temperature.

Preheat the oven to 200C / 390F.   

Mix together melted butter, juice from 1/2 the lemon, oregano, 1 tsp garlic powder and thyme in a small bowl.  

Place the chicken in a roasting pan with a rack inside.  Look for a spot at the chest cavity opening where the skin and meat of the chickens breasts are a little separated. Use a dessert spoon to gently seperate the skin from the meat of the chicken breast on both sides, keeping the skin intact in the middle.  Prop chicken upright by its legs and pour the lemon butter evenly under the skin between the breasts.  

Fill chicken cavity with lemon quarters (including the ones you used for the butter) and rosemary, then tie the legs of the chicken together at the ankle with kitchen string and tuck the wings under the chicken.  

Lay the chicken down on the roasting pan, breast side up, and drizzle with olive oil, then season with paprika, remaining garlic powder, salt and pepper. 

Roast the chicken, breast side up, for 10 minutes on 200C / 390F.  Turn the oven down to 180C / 350F and roast, basting with the pan juices every 20 minutes or so for an additional hour and 15 minutes until the chicken is golden brown and cooked through.  

To check if the chicken is done, simply use a meat thermometer to ensure the internal temperature is 75C / 165F or use a skewer to pierce the thickest part of thigh and the juices should run clear. 

Remove the chicken from the oven, carefully move to a large plate and leave to rest, uncovered, for 15 minutes.  

Carve the chicken and serve!