The Modern Nonna

0 Preheat the oven to 400F (200C). 
1 Remove the chicken from its packaging, remove any bits stuffed inside the chicken, and pat the outside of the chicken dry with a paper towel. Place in the center of an oven-safe baking dish and surround the chicken with the potatoes.
2 Drizzle with the olive oil, add the garlic, Italian seasoning, paprika, and oregano onto the chicken and potatoes. Add the lemons and thyme (if using) to the baking dish. Season everything with salt and pepper and, with clean hands, massage everything well to evenly distribute the oil and spices. 
3 Add the wine or broth to the bottom of the dish. Gently give the dish a shake to distribute the liquid, but don’t stir anything around because we don’t want to take off those seasonings.
4 Put a lid on your baking dish or cover your dish with foil and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on the size of the chicken, or until the juices run clear and a meat thermometer inserted in the thickest part of the chicken measures 165F.
5 You can finish the chicken under the broiler for the last minute of cooking to crisp up the skin. Keep a close eye on the chicken while it's under the broiler. 
6 Garnish with fresh herbs, if using, and be sure to spoon over those delicious juices left in the pan. Squeeze the garlic out of the garlic peel and enjoy it on bread or mixed in with the potatoes. Enjoy!