Creating this delectable dish is simpler than you might think. Follow these steps to achieve culinary excellence:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). This high heat will help to crisp up the skin of the chicken.
2. Prepare the Chicken: Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. This helps ensure a crispy skin.
3. Season the Chicken: Generously season the chicken inside and out with salt, pepper, and paprika, if using. Rub the minced garlic over the chicken, making sure to get it under the skin as well.
4. Stuff with Aromatics: Cut one lemon into quarters and place them inside the chicken cavity along with 2 sprigs of rosemary. This will infuse the chicken with flavor from the inside out.
5. Truss the Chicken: Tie the legs of the chicken together with kitchen twine to ensure even cooking.
6. Prepare the Roasting Pan: In a large roasting pan, place the onion quarters and carrot chunks, if using, to create a bed for the chicken. Pour the chicken broth or white wine into the pan.
7. Roast the Chicken: Place the chicken, breast side up, on the bed of onions and carrots. Drizzle the olive oil over the chicken and place the remaining rosemary sprigs on top. Cut the second lemon in half and squeeze the juice over the chicken.
8. Roasting Time: Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Baste the chicken with pan juices every 30 minutes for extra moisture and flavor.
9. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
10. Carve and Serve: Carve the chicken into desired pieces and serve with the roasted vegetables and pan juices.