1. Preheat your oven to 425°F (220°C). This high heat is key to getting that crispy, caramelized skin.
2. In a small bowl, mix together softened butter, honey, olive oil, minced garlic, smoked paprika, dried thyme, salt, and pepper until well combined. This fragrant mixture is the heart of the dish.
3. Gently loosen the skin of the chicken by sliding your fingers under it, especially over the breasts and thighs, being careful not to tear the skin.
4. Spread about half of the honey butter mixture under the skin, directly onto the meat. This ensures every bite is infused with flavor.
5. Rub the remaining honey butter all over the outside of the chicken.
6. Stuff the cavity of the chicken with the lemon quarters and fresh rosemary sprigs if you have them—Mama Lou always said it adds a fresh, herbaceous note that brightens the richness.
7. Tie the legs together with kitchen twine to help the chicken cook evenly and keep its shape.
8. Place the chicken breast-side up on a roasting pan or oven-safe skillet.
9. Roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Baste the chicken every 20 minutes with the pan juices to keep it moist and flavorful.
10. When done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This resting time allows the juices to redistribute, making the meat tender and juicy.

One of my personal tips, inspired by Mama Lou’s wisdom, is to resist the temptation to cut into the chicken too soon. Patience here is a virtue that truly pays off in flavor and texture.