Smoky Paprika Roast Chicken with Root Vegetables

• 4 lb whole chicken
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 4 carrots
• 3 parsnips
• 1 lb baby potatoes
• 0.25 cup olive oil
• 2 tbsp fresh thyme
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Preheat the oven to 425F and spatchcock the chicken by removing the backbone and flattening it.

2. 2

   Rub the chicken all over with olive oil, smoked paprika, garlic powder, salt, and pepper.

3. 3

   Toss the chopped carrots, parsnips, and potatoes with olive oil, thyme, and salt on a sheet pan.

4. 4

   Lay the flattened chicken skin-side up directly over the vegetables.

5. 5

   Roast 50 to 55 minutes until the skin is crisp and the thickest part reads 165F.

6. 6

   Rest the chicken 10 minutes while the vegetables finish crisping.

7. 7

   Carve and serve with the roasted root vegetables.