Zest the lemon and crush all of the garlic cloves from the head of garlic. Mix these together with the butter, lemon zest, paprika, rosemary and a good pinch of salt and pepper.
Slide your hand between the skin and flesh of the bird and rub some of the butter mixture under the skin. Then rub the butter all over the breasts, legs and wings, as well as inside the cavity. Season well. Cut the lemon into quarters and pop into the cavity and then bind the legs with kitchen string. Tuck the wings into the leg joints.
Heat the oven to 180C. Cook chicken in a casserole dish, breast side up, for 60-80 minutes or until the juices run clear when you cut into the thigh.
Allow to rest for 10 minutes before carving.
Recipe serves 6 at approximately 200 calories per serve
Instead of serving your meats with the usual fat-roasted potatoes and honey-glazed vegetables, try a few simple Christmassy side salads from our Christmas Festive Cookbook.