Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Preheat the oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels.

Make the marinade

In a small bowl combine 3 tbs olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, smoked paprika, 2 tsp kosher salt, 1 tsp black pepper, and honey (if using). Whisk until combined.

Season and marinate

Loosen the skin over the breasts gently with your fingers and rub about half of the marinade directly onto the meat under the skin. Rub the remaining marinade all over the exterior of the chicken, and inside the cavity. If time allows, place the chicken in a covered container or resealable bag and refrigerate for 1–4 hours (or up to overnight) to deepen flavor. If short on time, roast immediately.

Truss (optional)

Tie the legs together with kitchen twine and tuck the wing tips under the body to promote even cooking and a compact shape.

Aromatics & Roast Vegetables (optional but recommended)

Arrange the quartered onion, carrot chunks, celery and halved potatoes in a large roasting pan or rimmed baking sheet. Drizzle 2 tbs olive oil over the vegetables and season with 1 tsp salt and 1 tsp black pepper; toss to coat. Spread the vegetables into an even layer and create a small well in the center to hold the chicken (or place a roasting rack over the vegetables and set the chicken on the rack).

Place the prepared chicken breast-side up on top of the vegetables or on the rack. If using, brush the chicken with 2 tbs melted butter for extra browning.

Roasting & Finishing

Roast

Roast the chicken in the preheated 425°F (220°C) oven for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue roasting until the internal temperature reaches 160–165°F (71–74°C) at the thickest part of the thigh (about 40–60 more minutes for a 4–5 lb chicken). Total time will depend on chicken size; estimate roughly 18–20 minutes per pound after the initial high-heat period.

Baste (optional)

Every 20 minutes after reducing temperature, baste the chicken with pan juices or additional melted butter/honey mixture for a glossy, flavorful skin.

Rest

When the chicken reaches the target temperature, remove it from the oven, transfer to a cutting board, and tent loosely with foil. Let rest for 15–20 minutes to allow juices to redistribute; the internal temperature will rise a few degrees during resting.

Carve and serve

Carve the chicken into breasts, thighs, drumsticks and wings. Spoon roasted vegetables and pan juices onto a serving platter. Sprinkle chopped fresh parsley over the chicken and vegetables and serve with lemon wedges alongside.