Position an oven rack in the middle of the oven and preheat to 425°F (220°C).

Prepare the chicken for butterflying (spatchcock): place the 4-pound whole chicken breast-side down on a cutting board. Using sharp kitchen scissors, cut along both sides of the backbone from one end to the other. Remove and discard the backbone. Flip the chicken over and press down on the breastbone to open and flatten it so the skin side is facing up.

Separate the 8 garlic cloves: mince 4 cloves and leave the other 4 cloves peeled and whole.

Make the rub: in a small bowl combine 2 tablespoons extra virgin olive oil, the 4 minced garlic cloves, 1 teaspoon paprika, 1 tablespoon minced rosemary, 1 teaspoon kosher or sea salt, and 1/2 teaspoon black pepper. Stir until evenly combined.

Loosen the skin of the chicken a little at a time with your fingers, creating pockets over the breasts and thighs. Use your hands to spread the rub between the meat and the skin, distributing it evenly under the skin and rubbing any remaining on top of the skin.

Line a baking sheet with parchment paper or use a nonstick baking sheet. Arrange the 4 peeled whole garlic cloves, the lemon wedges (from the 2 lemons cut into wedges), and the 2 whole rosemary sprigs on the sheet. Place the butterflied chicken skin-side up on top of the lemons, garlic, and rosemary so they sit under the chicken. Tuck any additional lemon wedges between the legs and the body.

Roast the chicken in the preheated oven for 50 to 60 minutes, until the juices run clear and a meat thermometer inserted between the breast and thigh (avoiding bone) reads at least 175°F.

Remove the chicken from the oven and let it rest for about 10 minutes. Carve into pieces and serve.