1. Preheat your oven to 425°F (220°C). This high heat will help the skin crisp up beautifully, just like Nonna Rosa’s always did.
2. In a small bowl, combine the softened butter, honey, minced garlic, smoked paprika, thyme, and rosemary. Mix until it forms a smooth, fragrant paste.
3. Season the chicken generously inside and out with salt and freshly ground black pepper. Don’t be shy — seasoning is key to unlocking deep flavor.
4. Rub the honey butter mixture all over the chicken, making sure to get under the skin where possible. This is my favorite step because the aroma is intoxicating.
5. Place the lemon halves inside the cavity of the chicken along with a few sprigs of fresh herbs if you have them on hand.
6. Drizzle the olive oil over the chicken and place it breast side up on a roasting rack set inside a roasting pan or ovenproof skillet.
7. Roast the chicken for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh. Baste the chicken every 20 minutes with the pan juices to keep it moist and flavorful.
8. Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring every bite is tender and juicy.

I still remember the first time I let my daughters help with basting — their eyes lit up at the shimmering glaze, reminding me how food creates memories beyond the plate.