Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels.

In a small bowl, mix olive oil, melted butter, salt, pepper, garlic powder, onion powder, dried thyme, dried rosemary, paprika, lemon juice, and minced garlic.

Rub the seasoning mixture all over the chicken, including under the skin for extra flavor.

Stuff the chicken cavity with sliced lemon, quartered onion, and fresh rosemary and thyme sprigs if using.

Tie the legs together with kitchen twine and tuck the wings under the body.

Place the chicken breast-side up on a roasting rack in a baking dish or roasting pan.

Roast for 1 hour to 1 hour 15 minutes, basting with pan juices halfway through. The internal temperature should reach 165°F (75°C) in the thickest part of the thigh.

Remove from the oven and let rest for 10 minutes before carving. Serve with roasted vegetables or mashed potatoes.