• Take the chicken out 30 minutes before you want to put it in the oven.
• Preheat the oven to 425°. Melt the butter in a small saucepan until barely melted. Pour it in a small bowl and add in the minced herbs and garlic. In a small bowl, mix together the paprika, salt and pepper.
• Put the chicken in the roasting pan. Spread the butter mixture all over the chicken and between the skin and the breast meat. Careful you don't rip the skin. Make sure the chicken is well covered.
• Sprinkle the paprika mixture all over the chicken. Stuff a few garlic cloves and rosemary sprigs inside the chicken. Tie up the legs using culinary string. Pour the chicken stock in the bottom of the roasting pan.
• Put the chicken in the oven and cook for 80-90 minutes. Baste the chicken twice during the cooking time.
• Once the chicken is done and has in an internal temperature of 165°, cover it lightly and let it rest for 20-30 minutes. It's very important to let it rest so that it stays juicy.

Gravy (optional)

• Remove the chicken front the roasting pan and transfer to a platter. Heat the juices over medium heat. If there isn't a lot in the pan, add in a cup of chicken stock and scrape up all the flavour.
• In a small bowl combine 1 tbsp of cornstarch and 1 tbsp cold water. Pour this slowly into the drippings and whisk over medium heat until the gravy is nice and thick. Season to taste!
• Carve the chicken and enjoy!