Preheat oven to 425 degrees F.

Lightly grease with olive oil a roasting pan and set aside.

Clean the chicken, rinse it under cold running water, and pat dry with paper towels. Remove any excess fat and leftover feathers.

Mix olive oil, melted butter, and lemon juice in a small bowl and stir well. Place the chicken on a cutting board or into the prepared pan and pour the butter mixture over the chicken. Use your hands to get it under the skin and inside the cavity.

Season chicken liberally with salt and pepper on the inside and outside. Sprinkle on top with the parsley.

In a medium bowl, combine four tablespoons of butter with the chopped fresh rosemary, chopped fresh thyme, lemon zest, and minced garlic. Add the paprika if using. Stir to combine.

Rub the mixture all over the chicken and get it under the skin as well.

Stuff the chicken with the halved garlic head, rosemary sprigs, thyme sprigs, and quartered lemon. Tie legs together with kitchen string.

Place the chicken breast-side up in the prepared roasting pan and roast for 1 hour and 15-25 minutes. Baste halfway through cooking, and roast the chicken until its juices run clear when pierced with a skewer.

Baste again when the chicken is done roasting, then turn on the broiler and broil it for 2-3 minutes, just until golden.

Remove from the oven, and allow to rest for 10-15 minutes before serving.

Use the pan juices to drizzle them over the chicken.

Serve with fresh lemon wedges on the side.