Preheat Oven and Prep Chicken: Preheat oven to 425°F (220°C). Remove chicken from refrigerator 30 minutes before roasting to take the chill off. Thoroughly pat exterior and cavity completely dry with paper towels.

Make Garlic Herb Butter: In a small bowl, mix softened butter, minced garlic, rosemary, thyme, parsley, lemon zest, kosher salt, black pepper, and smoked paprika until smooth and creamy.

Season Under the Skin: Gently slide your fingers between the breast meat and skin to separate them without tearing. Rub half of the herb butter directly onto the meat under the skin. Rub the remaining herb butter evenly all over the outside of the chicken.

Stuff the Cavity: Stuff the chicken cavity with lemon halves, halved garlic head, onion quarters, and fresh rosemary and thyme sprigs. Tie the legs together snugly with kitchen twine and tuck wing tips under the body.

Arrange Vegetable Bed: In a large heavy roasting pan or 12-inch cast-iron skillet, toss halved Yukon potatoes, carrots, and onion wedges with olive oil, salt, and pepper. Spread evenly. Pour 1/2 cup chicken bone broth into the bottom of the pan to prevent burning.

Roast to Golden Perfection: Place prepped chicken breast-side-up directly on top of the vegetables. Roast uncovered at 425°F for 1 hour and 15 minutes to 1 hour and 25 minutes, basting with pan juices at the 45-minute mark, until skin is deeply golden and crisp, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Rest and Carve: Transfer roasted chicken to a cutting board and let rest loosely tented with foil for 15 minutes before carving. Toss roasted vegetables in savory pan drippings, carve chicken into succulent pieces, and serve immediately with warm pan gravy!