Preheat your oven to 425°F (220°C). Position an oven rack in the center. Remove giblets from the whole chicken and pat the bird thoroughly dry inside and out with paper towels. Dry skin is the ultimate secret to achieving crackling crispiness.

Season the internal cavity generously with 1/2 teaspoon kosher salt and black pepper. Stuff the cavity with the lemon halves, garlic head halves, and fresh rosemary and thyme sprigs.

In a small bowl, mix softened butter with minced garlic, chopped rosemary, thyme, sage, lemon zest, 1/2 teaspoon kosher salt, and black pepper until a fragrant compound butter forms.

Using your fingers, gently separate the skin from the chicken breasts and thighs, taking care not to tear it. Rub about two-thirds of the garlic herb butter directly underneath the skin against the meat. Rub the remaining herb butter and olive oil over the outside skin, then dust with smoked paprika and onion powder.

Tie the chicken legs together with kitchen twine and tuck the wing tips behind the shoulders. Place the chicken breast-side up on a roasting rack set inside a roasting pan or directly into a heavy 12-inch cast-iron skillet. Pour 1 cup of chicken bone broth into the bottom of the pan.

Roast at 425°F for 20 minutes to jumpstart skin crisping. Reduce heat to 375°F (190°C) and continue roasting for 50 to 60 minutes, basting once or twice with the buttery pan juices, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Remove from the oven and tent loosely with foil. Let rest for 15 minutes before carving to allow juices to redistribute back through the meat. Spoon the golden garlic herb pan juices over carved slices and serve!