Preheat oven to 400 degrees F.

Rub olive oil on the chicken. Chop 4 cloves garlic until minced. Combine the garlic with paprika, cumin, coriander, and oregano in a small bowl. Rub the seasoning mix on the chicken, making sure to coat all of the sides. Season both the cavity and outside of the chicken with a generous amount of salt and pepper. Stuff the cavity with the remaining 4 cloves garlic, shallot, and lemon.

Place the halved potatoes in a cast iron pan or baking pan. Place lemon slices, rosemary, and garlic in the pan with the potatoes and drizzle with 2 tablespoon olive oil, salt, and pepper.

Place the chicken on a wire rack and place the rack on the cast iron with the potatoes. Loosely cover the chicken with foil and roast for 45 minutes, stirring the potatoes halfway through. Remove the chicken and potatoes from the oven, discarding the foil.

By now, the potatoes should be done but the chicken will still need more time. Place the chicken on a baking sheet and continue to roast for another 45 minutes or until the internal temperature of the chicken reaches 160 degrees F. Remove the chicken from the oven and let it rest 15 minutes before carving. Remove the lemon from inside the cavity of the chicken and squeeze juices onto the potatoes. Serve.