Rinse chicken with water, inside and out, then pat dry with paper towels.
Generously season the chicken inside and out with salt and pepper.
Combine melted butter , Italian seasoning , garlic and paprika.
Then thoroughly rub chicken with spice combination inside and out of chicken, adding more spice under chicken’s skin and – all the way into chicken cavities.
Next stuff the cavity with lemon wedges, celery and herbs.
Refrigerate until ready to cook. Chicken will keep for about 24 hours in the fridge.
Preheat oven to 375 F. (190 C).
Add onions a roasting pan or cast iron, and then place the chicken, breast-side up. Tie the legs of the chicken together with kitchen twine to help hold its shape. If desired, as you can see I forgot to tie mine .
Remove chicken from the fridge – brush off any excess garlic on the chicken .
Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part reaches about 170 degrees F.
Let chicken stand 10- 20 minutes before carving. So the juices settle back into the meat.