Compound Butter: Stir together butter, lemon zest, lemon juice, thyme, garlic, salt, pepper and paprika. Roasted Lemon Chicken: Preheat oven to 425˚F. Toss together potatoes, 4 tsp olive oil, chopped thyme, rosemary, and 1/2 tsp each salt and pepper. Place in bottom of Lagostina Martellata Hammered Copper Roaster. Add lemon slices from 1 1/2 lemons and halved garlic heads. Spread Compound Butter underneath skin of chicken breasts, being careful not to pierce the skin. Rub remaining oil over chicken. Season chicken all over and inside cavity with remaining salt and pepper. Fill cavity with remaining lemon slices and thyme sprigs. Place chicken on top of potatoes. Roast for 30 minutes. Reduce heat to 375˚F; cook for 45 to 50 minutes or until instant-read thermometer inserted into thickest part of thigh reaches 175°F. Tent with foil; let stand for 15 minutes. Apple Fennel Slaw: In large bowl, whisk together oil, vinegar, mustard, honey, fennel seeds, salt and pepper; add cabbage, fennel, apple, carrot, shallots, parsley and fennel fronds. Let stand for 10 minutes. Serve chicken in roasting pan with potatoes, and slaw on the side.