Ingredients:

  • 1 whole chicken (about 3-4 pounds / 1.3-1.8 kg), giblets removed
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon paprika (5 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 pound baby potatoes (450g), halved or quartered if large
  • 1 pound carrots (450g), peeled and chopped into 1-inch (2.5 cm) pieces
  • 1 red onion, peeled and cut into wedges
  • 2 bell peppers (any color), seeded and chopped into 1-inch (2.5 cm) pieces
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine 1 tablespoon (15 ml) olive oil, paprika, dried thyme, garlic powder, salt, and pepper. Rub the mixture all over the chicken, ensuring it's evenly coated.
  3. In a large mixing bowl, toss the potatoes, carrots, red onion, bell peppers, and minced garlic with 2 tablespoons (30 ml) olive oil, salt, and pepper.
  4. Arrange the seasoned vegetables in a single layer on the sheet pan. Place the chicken on top of the vegetables.
  5. Roast in a preheated oven at 400°F (200°C) for 50-60 minutes, or until the chicken's internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  6. Remove the chicken from the oven and let it rest for 10 minutes before carving.
  7. Carve the chicken and serve with the roasted vegetables. Garnish with fresh herbs, if desired.