Ingredients

The following ingredients have 8 Servings
  • 3.5 pounds whole chicken
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lb. baby potatoes (halved if on the large side)
  • 2 medium carrots (chopped into 1/2" chunks)
  • 2 medium parsnips (chopped into 1/2" chunks)
  • 1 fennel bulb (halved and sliced)
  • 1 tablespoon fresh thyme leaves or 2 teaspoons dried

Instruction

  • Spatchcock the chicken or ask your butcher to do it for you. This may be done 1-2 days in advance. Access full instructions on how to spatchcock a chicken by clicking the link to my post in the Notes section below.
  • Combine 2 tablespoons olive oil with the paprika, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub all over the chicken and underneath the skin onto the breast meat. Allow to come to room temperature for 30 minutes prior to cooking.
  • Preheat the oven to 400 degrees. Place the chicken in a large cast iron skillet (I use this one) or a rimmed baking sheet. Toss the potatoes, carrots, parsnips and fennel with the remaining 1 tablespoon of olive oil, thyme, salt and pepper to taste, then place the them in the skillet around the chicken.
  • Roast the chicken for 45 minutes to one hour or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees. Remove from the oven and cover loosely with foil and allow to rest for 10-15 minutes before carving. In my experience, the chicken is so tender it comes right off without a knife like a rotisserie chicken! Carve and enjoy!