Preheat the Oven – Set your oven to 425°F (220°C). Place a roasting rack inside a large baking pan.

Prepare the Chicken – Pat the chicken dry with paper towels. This helps the skin crisp up beautifully.

Season the Bird – In a small bowl, mix olive oil (or melted butter) with garlic, thyme, rosemary, parsley, salt, pepper, paprika, and lemon zest. Rub this mixture all over the chicken, including under the skin for maximum flavor.

Stuff for Extra Flavor – Place the lemon halves and quartered onion inside the chicken cavity. This will infuse the meat with moisture and flavor as it roasts.

Tie & Tuck – If desired, tie the legs together with kitchen twine and tuck the wing tips under to prevent burning.

Roast to Perfection – Place the chicken on the roasting rack, breast side up. Pour the chicken broth (or white wine) into the pan for extra moisture. Roast for 15 minutes at 425°F, then lower the heat to 375°F and continue roasting for 45–60 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.

Baste for Extra Juiciness – Every 20 minutes, spoon some of the pan juices over the chicken to keep it extra juicy.

Rest Before Carving – Remove the chicken from the oven and let it rest for 10–15 minutes before slicing. This helps the juices redistribute, ensuring every bite is moist and flavorful.

Serve & Enjoy! – Slice the chicken, drizzle with pan juices, and serve with your favorite sides.