Add beer, water, salt, brown sugar, garlic, thyme, peppercorns and bay leaves into a large stockpot. Stir until dissolved completely.

Place the brine inside the refrigerator until fully chilled. Cold brine keeps the chicken safe and fresh during soaking.

Submerge the whole chicken into the cold brine. Cover and refrigerate for at least eight hours or overnight.

Take the chicken out from the brine. Pat completely dry using paper towels for crispy roasted skin later.

Set the oven to 425 degrees Fahrenheit. Allow the oven to fully heat before placing the chicken inside.

Rub olive oil all over the chicken. Sprinkle paprika, garlic powder, salt and black pepper evenly on every side.

Place lemon halves, rosemary, and thyme inside the chicken cavity. This adds fresh aroma and flavor while roasting beautifully.

Use kitchen twine to tie the chicken legs together. This helps the chicken cook evenly and keeps shape nicely.

Place chicken into the roasting pan breast-side up. Roast for about one hour and twenty minutes until golden brown.

Spoon pan juices over the chicken every twenty minutes. Basting keeps the meat juicy and flavorful during roasting time.

Insert a meat thermometer into the thickest chicken part. Internal temperature should reach 165 degrees Fahrenheit before serving safely.

Let the chicken rest fifteen minutes before carving. This helps juices stay inside and keeps the meat tender.