In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, chopped rosemary, thyme, smoked paprika, kosher salt and black pepper. Whisk to form a smooth paste.

Loosen the skin over the breast and thigh with your fingers (careful not to tear). Rub about two-thirds of the marinade directly onto the meat under the skin, and smear the remaining marinade over the exterior skin. If time allows, refrigerate the seasoned chicken uncovered for 30–60 minutes to let flavors penetrate and to dry the skin slightly for better browning.

Basting & Roasting

Preheat & prepare pan

Preheat oven to 425°F (220°C). Place a rack in a roasting pan or use a rimmed baking sheet lined with foil. Pour 1/2 cup chicken stock or water into the pan to keep the drippings from burning and to produce a bit of steam.

Roast the chicken

Place the half chicken skin-side up on the rack or sheet. Tuck the lemon slices beside the bird. Roast in the preheated oven for 20 minutes.

Baste and continue roasting

After 20 minutes, remove the pan and baste the skin with half of the melted butter. Return to oven and reduce temperature to 400°F (200°C). Roast for another 20–30 minutes, basting once more with remaining butter halfway through, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C) and the skin is deep golden-brown and crisp.

If the skin is browning too quickly before the internal temperature is reached, tent loosely with foil and continue roasting until done.

Rest

Transfer the chicken to a cutting board and let rest for 8–10 minutes. Resting allows juices to redistribute so the meat stays moist.

Optional Garnish & Serving

Plate the half chicken, spoon any pan juices over the top, sprinkle with chopped parsley, and serve with lemon wedges alongside for squeezing.