Set to 425°F (220°C) with the rack in the center.

Remove giblets. Pat the chicken very dry with paper towels (dry skin = crispier skin). Tuck the wing tips under the body and place the chicken breast-side up on a roasting rack set inside a large roasting pan.

In a small bowl, combine melted butter, minced garlic, rosemary, thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper.

Gently loosen the skin over the breasts and thighs and brush half of the garlic-herb butter under the skin. Place a small handful of fresh herb sprigs (rosemary/thyme) inside the chicken cavity for extra flavor as it roasts. If desired, add a few lemon wedges or garlic cloves to the cavity as well.

Tie the legs together with kitchen twine to help the chicken cook evenly and retain moisture. Brush the remaining butter all over the outside of the chicken.

In a bowl, toss the baby potatoes with olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Arrange them around the chicken in the pan, leaving a little space so they roast, not steam.

Transfer to the oven and roast for 75–90 minutes, until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer. Stir the potatoes once halfway through so they brown evenly. If the skin browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from the oven and rest 10–15 minutes before carving. Serve the juicy chicken with the crispy roasted potatoes, and spoon pan drippings over the top. Enjoy!