Preheat the sous vide machine. Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 155°F (66°C).

Stuff the chicken with onions, lemons, garlic and optional herbs.

In a small bowl, whisk together paprika, garlic powder, salt and pepper until combined.

Then rub half of the seasoning evenly over the chicken.

Place the seasoned chicken in a bag. Vacuum seal using a vacuum sealer or a zip-loc bag.. If you use a zip-loc bag, you’ll need to seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

Keep the bag in the sous vide water bath and cook for 6 hours. (Make sure the chicken is fully submerged while the seams of the bag are above water. You can add heavy kitchen items to weigh the bag down if necessary.)

Cover the pot with aluminum foil. Check from time to time, and add more water if needed.

When the timer goes off, remove the chicken from the bag and pat dry with paper towels. (Be very gentle and not to break the skin.)

Rub the chicken with oil and sprinkle the rest of the seasoning over the cooked chicken.

Place the chicken onto a baking dish and bake at 450°F for about 20 minutes until the skin is brown and crispy. Serve and enjoy!