Remove the chicken from the refrigerator 30–60 minutes before roasting to bring it closer to room temperature. Preheat oven to 425°F (220°C). Pat the chicken very dry inside and out with paper towels.

Season cavity

Generously season the inside cavity with 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Insert the smashed garlic cloves, lemon halves, rosemary and thyme sprigs into the cavity.

Butter Rub

Make compound butter

In a small bowl, combine the softened butter, olive oil, lemon zest, minced garlic, chopped parsley and smoked paprika (if using). Season the mixture with the remaining 1 tablespoon kosher salt and 1/2 teaspoon black pepper; mix until smooth and homogenous.

Apply butter under skin

Gently loosen the skin over the breasts by sliding your fingers between the skin and meat, being careful not to tear the skin. Spread about two-thirds of the compound butter directly under the breast skin, distributing toward the legs. Rub the remaining butter all over the outside of the chicken, including the legs and wings, for even browning and flavor.

Tie the chicken

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

Vegetable Roasting Bed (optional)

Prepare vegetables

If using vegetables, place carrots, onion, celery and potatoes in a roasting pan or large oven-proof skillet. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper to coat. Spread into an even layer to form a bed for the chicken.

Position chicken

Set the prepared chicken breast-side up on top of the vegetables or on a rack set in the roasting pan. Pour any accumulated butter or juices from the bowl over the vegetables to flavor them.

Roasting & Resting

Roast

Place the roasting pan in the preheated 425°F (220°C) oven. Roast for 15 minutes at this high temperature to develop color. Reduce the oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160°F (71°C). For a 4–5 lb chicken this typically takes an additional 45–60 minutes (total roast time about 60–75 minutes). If using vegetables, stir them once halfway through for even browning.

Rest

Remove the chicken from the oven, transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes; the carryover heat will bring the internal temperature to the safe 165°F (74°C) while the juices redistribute.

Carve and serve

Un-tent the chicken, discard the twine and herbs from the cavity. Carve the chicken into breasts, thighs, drumsticks and wings. Serve with roasted vegetables spooning pan juices over the meat.