Pre-heat your oven to 450 °F (232 °C). Meanwhile, pat the chicken dry thoroughly with paper towels — this helps ensure the skin crisps.

On a cutting board, lay the chicken breast-side down. Using kitchen shears, cut along each side of the backbone and remove it. Flip the chicken breast-side up and press firmly on the breastbone with the heel of your hand until you hear a crack and the bird lies flat.

Gently slide your fingers under the skin on the breasts and drumsticks to create pockets.

In a small bowl, combine the softened butter, chopped thyme, rosemary, lemon zest, garlic, sea salt and smoked paprika. Mix until fully blended.

Rub the olive oil over the outside of the bird. Then spread half of the herb-butter mixture under the skin pockets, pressing the skin gently down so it holds. Spread the remaining butter mixture over the skin. Season the outside with salt and pepper.

Arrange the halved lemon, onion wedges, thyme sprigs (and optional baby potatoes around the chicken) on a rimmed baking sheet or roasting pan. Place the chicken skin-side up in the centre.

Roast in the preheated oven for 40–45 minutes, or until the thickest part of the breast reads 165 °F (74 °C) on an instant-read thermometer and the skin is deeply golden and crisp.

Remove from oven and let rest for 10 minutes before carving. This allows juices to redistribute and keeps the meat juicy.

Carve the chicken into portions and serve with the roasted onion, lemon, herbs and optional potatoes. Squeeze the roasted lemon over each portion for brightness.