1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven to ensure even roasting.
2. In a small bowl, combine the brown sugar, olive oil, salt, pepper, smoked paprika, minced garlic, rosemary, thyme, and cayenne pepper if using. This blend will become the flavorful crust that defines this dish.
3. Pat the chicken dry with paper towels—this is key to achieving crispy skin. I learned this early on from Nonna Rosa, who believed a dry chicken skin is the secret to a perfect roast.
4. Gently loosen the skin over the chicken breasts and thighs by sliding your fingers underneath, being careful not to tear the skin.
5. Rub about half of the brown sugar mixture under the skin, directly onto the meat. This step infuses the chicken with deep flavor and moisture.
6. Rub the remaining mixture all over the outside of the chicken, making sure every nook is covered. Tuck the lemon halves inside the cavity; their juices will steam the meat and add a lovely citrus brightness.
7. Place the chicken breast-side up on a roasting pan or oven-safe skillet. For an extra touch, arrange some fresh rosemary sprigs around the base—it fills the kitchen with an aromatic hug.
8. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with its juices halfway through cooking to keep it moist and glossy.
9. Once done, remove the chicken from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, making each bite tender and juicy.

I always find the resting step hard to wait for, especially when my daughters are eagerly circling the kitchen! But it’s a lesson I picked up during my time in Italy, where good food is savored slowly, with patience and gratitude.