Preheat the oven to 400°F (200°C). Line a large-rimmed baking sheet with parchment paper.

In a small bowl, mix the paprika, garlic powder, dried thyme, dried rosemary, salt and black pepper.

Rub olive oil over the chicken. Then, add half of the seasoning mixture all over the chicken, making sure to coat it evenly, both on the skin and under the skin. If you can, lift the skin gently and rub some seasoning directly onto the meat.

Put the seasoned chicken on the rack. Tuck lemon slices underneath the chicken for added flavor – if desired.

In a medium bowl, toss the root vegetables in the remaining olive oil. Then, toss the vegetables in the remaining seasoning blend. Arrange the vegetables around the chicken halves.

Roast the chicken in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching the bone. Cooking times may vary based on your oven and the size of the chicken, so it’s essential to use a meat thermometer to ensure doneness.

Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, keeping it moist.

Garnish with fresh herbs for a pop of color and added freshness.

Carve the chicken and serve it with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp green salad.