1 Wash, peel and cut potatoes into small cubes. Peel the garlic and chop finely. Line baking sheet with slightly moistened parchment paper.
2 In a bowl, mix together potatoes with garlic, 1/3 of the oil, paprika, salt and pepper.
3 Transfer potatoes to the center of the baking sheet.
4 Wash lemon and prick several times with a carving fork or skewer. Wash thyme and shake dry.
5 Rinse chicken in cold water; pat dry and season the cavity with salt and pepper.
6 Stuff the cavity with lemon and thyme.
7 Season the outside of the chicken liberally with salt and pepper. If desired, tie the legs together with kitchen twine. Place the chicken on top of the potatoes.
8 Rub the chicken with the remaining olive oil; bake in a preheated oven at 200 ° C (fan 180 ° C, gas mark 3) (approximately 400 ° F) until skin is crispy and juices run clear, about 1 1/4 to 1 1/2 hours.
9 Transfer chicken to a large piece of aluminum foil. Remove lemon from the cavity, halve and squeeze over the chicken. Cover the chicken in aluminum foil, leaving a vent to allow steam to escape. Let it rest for about 5 minutes.
10 In the meantime, return the potatoes to the oven to warm for another 5 minutes. Wash the parsley, shake dry and chop leaves finely. Remove the potatoes from the oven and sprinkle with parsley.