Make the garlic and herb butter

• Chop the rosemary, chives and thyme very finely.
• Mash the softened butter with the herbs, minced garlic, lemon zest, Dijon mustard, olive oil, salt, pepper and smoked paprika until well combined.

Prepare the vegetables

• Cut the onions, carrots and potatoes into chunks.
• Toss them with olive oil, salt and pepper and spread in the roasting pan.

Butter and stuff the chicken

• Rub the herb butter all over the chicken and inside the cavity.
• Place the chicken breast side up on the vegetables.
• Stuff the cavity with the herbs, garlic and lemon halves.

Truss the chicken

• Tie the wings in at the top, pass the twine under the breast and under the thighs.
• Tie the legs together and cut off the excess string.
• Season the top with salt and pepper.

Add liquid and roast

• Pour the chicken stock into the bottom of the pan.
• Roast at 200 °C, basting every 20 minutes, until the internal temperature reaches 74 °C (about 1 h 15 min).

Rest and serve

• Take the chicken out of the oven and let it rest so the juices settle.
• Carve and serve with the roasted vegetables.