Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Pat the chicken dry with paper towels, inside and outside. Season the insides of the chicken with ½ teaspoon salt. Halve the lemon and halve the garlic head horizontally. Stuff them together with 3 sprigs of rosemary in the chicken.

Truss the chicken if desired. Place the chicken breast side up in a cast iron pan or a roasting pan.

Melt the butter in a small pan. Add 1 teaspoon salt and mix well. Brush the chicken all over with the butter mixture. Remove the leaves from the remaining rosemary sprigs and chop them finely. Sprinkle the chicken with rosemary, sweet paprika powder, and black pepper.

Roast the chicken for 1 hour and 20 mins, in case it weighs 1,2 kg/ 2.6 lbs. Check from time to time. If the chicken threatens to get too dark, cover it loosely with aluminum foil, that really depends on your oven, my oven tends to do that if I don't watch out.

If your chicken weighs more than that do the math: the chicken will need 20 mins per 500 g/1.1 lbs plus 30 minutes. Another example: a 1500 g/ 3.3 lbs chicken needs about 60 minutes for its weight plus the extra 30 minutes, so a total time of 90 minutes.

Check if the chicken is done by piercing it with a skewer into the thickest part of the thigh, the juices should run clear. The best way to prove if the chicken is cooked through is to pierce it into the thickest part of the thigh with a meat thermometer. The internal temperature should be 73 degrees Celsius/ 165 degrees Fahrenheit.

If the juices are not clear or the necessary internal temperature is not reached continue roasting the chicken for another 5 minutes, then check again. Continue checking every 5 minutes or so until the appropriate internal temperature is reached, the roasting time depends on the oven as well.

Let the chicken rest for 10-15 minutes before carving.