Step 1

Pat dry the whole chicken completely with a paper towel before adding seasoning. This helps create an extra crispy skin when roasting. In a small bowl, whisk together salt, pepper and thyme and generously rub all over the chicken, inside and out. Set aside for at least 30 minutes or refrigerate overnight.

Step 2

Preheat oven to 375 F.

Step 3

Grate the lemon and transfer lemon zest into a small bowl. Then, squeeze out 2 tablespoons of lemon juice into the same bowl, and add olive oil, garlic and paprika, and whisk to combine. Stuff the leftover lemon into the cavity of the chicken. Generously brush half of the lemon mixture over the whole chicken.

Step 4

In a large mixing bowl, toss to combine the remaining half of the lemon mixture with potatoes and carrots.

Step 5

Spread the vegetables evenly on the bottom of a large cast-iron skillet or a roasting pan. Place a roasting rack over the vegetables and place the whole chicken on top, breast side up. The roasting rack allows the heat to circulate evenly underneath the meat, as well as around the sides. If you don't have a roasting rack, you can place the chicken directly on top of the vegetables.

Step 6

Roast the chicken in the preheated oven for 1 to 1.5 hours depending on the size of the chicken, until the internal temperature reaches 165F. You can check the internal temperature by sticking a meat thermometer into the thickest part of the breast.

Step 7

To make chicken skins extra crispy and browned, turn on the broil setting to high and broil for an additional 5 minutes. Keep a close eye on the broiler because things can heat up and burn quickly.

Step 8

Remove the pan from the oven and let it sit at room temperature for at least 15 minutes before serving (the chicken is still cooking gradually from the residual heat).

Step 9

Serve with the roasted vegetables, a squeeze of fresh lemon juice, and a drizzle of extra juices from the pan on top.