Preheat the oven to 450 degrees F.

Remove the chicken from the fridge and bring to room temperature, about 30 minutes.

Pat the chicken as dry as possible, both inside and out. Generously season the cavity with salt and pepper, then stuff it with the lemon half and thyme sprigs. Rub the outside of the chicken with the olive oil, then season all over with the Herbs de Provence seasoning and salt and pepper. Place the chicken breast side up on a cutting board and use kitchen twine to tightly tie the legs together.

Place the chicken breast side down in an oven safe saute pan or baking dish. Roast on the bottom rack of the oven until the skin is golden and the juices run clear, about 1 hour 15 minutes.

Thirty minutes into roasting the chicken, spiralize the potatoes with Blade C (do not peel) and lay them out in a baking tray. Season with salt, pepper, and garlic powder and toss to combine. Bake in the oven for 25 minutes along with the chicken or until the potatoes crisp up.

When chicken and potatoes are done, switch the oven to broil. Remove the potatoes from the oven and set aside. Flip the chicken over (breast side up) and broil for 3 minutes to crisp up the skin and turn golden brown.

As soon as the chicken is done broiling, remove from the pan and set on a cutting board. Take 1/2 cup of the pan juices from the chicken and pour over the pan with the potatoes and toss with tongs to combine. Tent with foil to keep warm.

Cut off and discard the kitchen twine on the chicken. Using a carving knife or chef's knife, cut between the thigh and the breasts to remove the legs. Cut between the thigh and the drumstick, in between the joint, to separate the legs into 2 pieces. Starting at the breast bone, slice off each breast. Arrange on a platter with the potatoes and serve.