Preheat oven to 350F degrees. Take 2 sprigs of rosemary, 3 sprigs of thyme and 3 sprigs of oregano and remove the leaves and chop. Combine the chopped herbs, garlic and olive oil in a small bowl.

Take the chicken (breast side up) and place on a wire rack in a roasting pan. Loosen the skin under each chicken breast by slipping your fingers in between the skin and the chicken. Pour the olive oil herb mixture underneath the skin. Stuff the chicken with the rest of the herb sprigs and lemon quarters. Tie the legs of the chicken together and tuck the wings under. Sprinkle paprika, garlic powder and onion powder on top of the chicken. Drizzle olive oil over the top.

Bake in the oven for 20-25 minutes per pound. (A 4 lb chicken would be 1 hour and 20 minutes to 1 hour and 40 minutes.) Baste periodically with olive oil during that time. If the top of the chicken begins to get too brown, loosely cover with aluminum foil.  Check the temperature under the thickest part of the chicken thigh. Temperature should be 165F degrees. Take out of the oven. Tent the top of the chicken with aluminum foil to prevent the chicken from drying out and let it rest for 30 minutes. Serve.