Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Chicken: Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Dry skin ensures a crispy roast.

Season the Chicken: Rub the chicken all over with olive oil or melted butter, making sure to get under the skin. Season generously with salt, pepper, paprika (optional), and minced garlic. Stuff the cavity with lemon wedges, onion quarters, and sprigs of rosemary and thyme.

Truss the Chicken: Tie the legs together with kitchen twine to ensure even cooking.

Roast the Chicken: Place the chicken breast-side up in a roasting pan or cast-iron skillet. Pour the chicken broth (or water) into the bottom of the pan to help keep the bird moist and create pan juices for basting. Roast the chicken in the preheated oven for about 1 hour 20 minutes (or about 18 minutes per pound), until the skin is crispy and golden brown, and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).

Baste the Chicken: Throughout the roasting process, baste the chicken every 20-30 minutes with the juices from the pan for extra flavor and crispness.

Rest: Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This helps the juices redistribute throughout the meat, ensuring a tender, juicy result.

Carve and Serve: Carve the chicken and serve with your favorite side dishes, such as roasted vegetables or mashed potatoes.