Roasted Chicken with garlic and rosemary

1 whole chicken

1/3 cup whipped margarine

1/2 medium onion

5 cloves garlic

1 stem fresh rosemary, leaves removed

salt, pepper, paprika to taste

Remove neck and insides of chicken and discard. Rinse chicken inside and out, pat dry. Rub garlic on inside chicken and stuff chicken with onion and garlic cloves. Refrigerate overnight. Loosen skin on breast side with handle wooden spoon, careful not to break skin. Rub chicken and breast meat with margarine. Place chicken on baking pan, breast side up, tucking wings under chicken. Sprinkle with rosemary, salt, pepper and paprika. Bake 350 degrees for 2 hours or until juices are clear. Baste with drippings and bake 10 minutes on 425 to brown. Let rest for 10 minutes. Slice and serve immediately.