Preheat and prep. Heat the oven to 425°F (220°C). Pat the chicken dry with paper towels. Dry skin equals better browning and crispiness.

Make the herb butter. In a bowl, mix softened butter, garlic, parsley, thyme, rosemary, lemon zest, lemon juice, salt, pepper, and smoked paprika if using. Stir until smooth and fragrant.

Season the chicken. Rub a thin layer of olive oil over the chicken. Loosen the skin gently with your fingers and spread some herb butter under the skin. Rub more butter over the top. Reserve 1–2 tablespoons for the potatoes.

Prep the potatoes. Toss the halved potatoes with the reserved herb butter and a pinch of salt and pepper. If they look dry, add a small drizzle of olive oil.

Arrange on a pan. Place the chicken, skin-side up, on a large rimmed baking sheet or oven-safe skillet. Spread the potatoes around the chicken in a single layer for even roasting.

Roast until golden. Bake for 35–45 minutes, depending on the size of the chicken pieces. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is crisp and browned. Potatoes should be fork-tender with caramelized edges.

Baste for extra flavor. Halfway through roasting, spoon some melted herb butter from the pan over the chicken and potatoes. This helps keep everything juicy.

Optional pan sauce. Transfer cooked chicken and potatoes to a plate to rest. Set the hot pan over medium heat on the stove, add the chicken broth, and scrape up the browned bits. Simmer 2–3 minutes to reduce slightly. Taste and adjust salt or a squeeze of lemon. Spoon over the chicken.

Finish and serve. Sprinkle with extra chopped parsley or a light lemon squeeze. Serve hot right from the pan for a casual, cozy feel.