Start with making the seasoning: In a bowl, mix vegetable oil, garlic, thyme, paprika, lemon zest, 1-teaspoon of kosher salt and 1/2 teaspoon ground black pepper.
Remove the chicken from the fridge and pat dry with paper towels.
Using your fingers or a handle of a spoon, gently loosen the skin of the chicken from breast and thighs making sure to not tear the skin. Rub the seasoning all over the chicken and underneath the skin of the breast, directly onto the meat. Truss the chicken or if it is easier tie the legs together and tuck wings behind back. Let it sit on the counter uncovered for 30 minutes.
Pre-heat the oven: Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
Prep the potatoes: Toss potatoes with the remaining 1 tablespoon oil, 1 ½ teaspoons salt and ½ teaspoon black pepper. Arrange them flat sides down in a single layer in an oven-safe 10 or 12-inch nonstick skillet*. Place it over medium heat and cook without moving them for 7-9 minutes or until lightly brown on the bottom.
Assemble & Roast: Place chicken, breast side up, on top of potatoes, and transfer it to the oven. Let it roast for 1 hour to 1 hour 15 minutes or until breast registers 160 degrees when a thermometer is inserted in the middle.
Let it rest & serve: Remove skillet from the oven and transfer chicken to a carving board and let it rest for 10-15 minutes.
Carve chicken and serve with potatoes and lemon wedges.