In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Rub the chicken all over with olive oil and melted butter, then rub the spice mixture evenly over the skin and into any folds so the entire piece is seasoned. Let rest at room temperature 20–30 minutes (or refrigerate up to overnight uncovered for crisper skin).

Roast

Preheat oven to 425°F (220°C). Place the chicken breast-side up on a wire rack set in a roasting pan or on a rimmed baking sheet. Roast in the preheated oven for 35–45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C) and the skin is golden and crisp. If the skin browns too quickly, tent loosely with foil for the last 5–10 minutes.

Rest

Remove chicken from oven and let rest 8–10 minutes before cutting. Resting allows juices to redistribute and keeps the meat moist.

Optional Finish

If using, squeeze the half lemon over the chicken just before serving for brightness.

Pan Sauce (optional)

After removing the chicken from the roasting pan, place the pan over medium heat on the stovetop (or transfer drippings to a skillet). Add white wine and scrape up any brown bits with a wooden spoon. Reduce by half (about 1–2 minutes). Add chicken stock and continue to reduce until slightly thickened, about 2–3 minutes. Whisk in 1 tablespoon butter off heat for gloss and richness. Season to taste with salt and pepper and stir in chopped parsley. Spoon sauce over sliced chicken when plating.

Sides (choose two)

Mashed Potatoes (if chosen)

Reheat or prepare 1 cup mashed potatoes per serving. If making from scratch: boil peeled diced potatoes until tender, drain, mash with butter, warm milk, and salt to taste until smooth. Keep warm until plating.

Steamed Vegetables (if chosen)

Steam seasonal vegetables until crisp-tender (about 4–6 minutes for broccoli or carrots). Season with a pinch of salt and a pat of butter or a drizzle of olive oil.

Coleslaw (if chosen)

Toss prepared coleslaw with dressing and chill until serving. Serve about 1 cup per plate.

Macaroni & Cheese (if chosen)

Reheat prepared macaroni and cheese until bubbling hot, about 8–10 minutes at 350°F if baked, or on the stovetop over low heat with a splash of milk to loosen the sauce.

Corn on the Cob (if chosen)

Boil or grill corn until tender, about 8–10 minutes boiling or 10–12 minutes on a medium grill, turning occasionally. Serve with butter and salt.

Baked Potato (if substituted for both sides)

Preheat oven to 425°F (220°C). Scrub a large russet potato, prick with a fork, rub with oil and sprinkle with salt. Bake directly on oven rack 45–60 minutes until tender. Split and top with butter, sour cream, chives, cheddar, or bacon as desired.

Plating

Slice the rested half chicken if desired or serve whole on the plate. Arrange two chosen sides (or one baked potato if substituted for both sides). Spoon pan sauce over the chicken or serve on the side. Garnish with chopped parsley and a lemon wedge if using.