Ingredients:

  • 1 whole chicken (4.5 lbs)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp thyme
  • 1 tsp smoked paprika
  • 500g sweet potatoes, cubed
  • 300g carrots, sliced into rounds
  • 450g Brussels sprouts, halved
  • 1 large red onion, wedged

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure a crispy skin.
  2. Rub the entire chicken with olive oil, then apply the kosher salt, black pepper, minced garlic, rosemary, thyme, and smoked paprika.
  3. Tuck the wings behind the back and tie the legs together with kitchen twine.
  4. Place sweet potatoes, carrots, Brussels sprouts, and red onion onto a large rimmed sheet pan and season lightly with salt.
  5. Place a wire cooling rack directly over the vegetables and set the chicken on top of the rack.
  6. Roast in a preheated 450°F (230°C) oven for 20 minutes to jumpstart the rendering and crisp the skin.
  7. Lower the oven temperature as needed and continue roasting for the remaining 55 minutes, or until the internal temperature reaches 165°F (74°C).