Defrost chicken to room temperature and dry it before cooking

Rest 60g butter to room temperature and mix with 1 lemon zest and 2 teaspoon rosemary

Prepare some vegetables and potatoes on oven tray

Pre heat the oven to 180C

Mix 1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoon garlic powder and 2 teaspoon paprika and rub them on the chicken

Put 1/4 onion and 1/4 lemon into the chicken

Seal and fix the chicken using aluminium foil and toothstick if necessary

Put the chicken on top of vegetables with the chest facing up and bake for 50 minutes

Rest the chicken for 15 minutes

Pierce the thigh and check for transparent fluid for doneness