Preheat your oven to 400F (200C) to ensure it's at the correct temperature when you're ready to roast. In a small bowl, combine the paprika, Italian seasoning, dried oregano, salt, and black pepper. This creates a balanced seasoning blend that you can apply evenly to the chicken and potatoes. I like to prepare all my dry spices in advance, as it makes the seasoning process much more efficient.

Place the room temperature whole chicken and the halved baby potatoes into a large baking dish. Add the olive oil, smashed garlic cloves, and the prepared seasoning blend over the chicken and potatoes. Rub everything thoroughly to ensure the chicken is well-coated and the potatoes are evenly seasoned. Position the two halved lemons and fresh thyme sprigs around the chicken in the dish.

Pour the white wine and water into the bottom of the baking dish, being careful not to wash off the seasonings on the chicken. Gently shake the dish to distribute the liquids. Cover the baking dish tightly with aluminum foil to trap moisture and facilitate even cooking. Transfer the covered dish to the preheated oven and roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken's internal temperature reaches 165F (74C). I always make sure the chicken is at room temperature before roasting, as this helps it cook more evenly and brown beautifully.

Once the chicken is cooked through, remove the foil from the baking dish. If you desire extra crispy skin, carefully place the dish under the broiler for about 1 minute, watching it closely to prevent burning. Remove from the oven and let the chicken rest for a few minutes before carving. Serve the chicken and potatoes immediately, garnished with fresh herbs if desired. Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bird.