Roast Spatchcock Chicken

• 3 ½ pounds - whole chicken
• 3 tablespoons - olive oil
• 1 tbsp - smoked paprika
• 1 tsp - kosher salt
• ½ tsp - black pepper
• 1 lb - baby potatoes
• 2  - carrots
• 2  - parsnips
• 1 bulb - fennel
• 1 tbsp - fresh thyme leaves

Instructions

1. 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 shared.) Allow the chicken to come to room temperature for 30 minutes prior to cooking.
2. 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.
3. Preheat the oven to 400 degrees F. Place the chicken in a large cast iron skillet 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.
4. Roast the chicken for 45 minutes to 1 hour or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees F. If the chicken begins to brown too quickly, cover it with loosely with foil for the remainder of the cooking time.
5. 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!