1 (4- to 5-pound) whole chicken
20 sprigs fresh thyme, divided
1 lemon, cut in half
3 cloves garlic, sliced
1 stick butter, melted
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
4 carrots, cut into 2-inch chunks
8 red potatoes, cut in half
1 onion, cut into 1/2-inch wedges
Directions1. Preheat oven to 375 degrees F.
2. Stuff cavity of chicken with 10 sprigs of thyme, lemon, and garlic. Using kitchen twine, tie legs together and tuck wing tips under the breast to secure. Place chicken in a large roasting pan.
3. In a small bowl, combine melted butter, salt, pepper, and paprika; mix well. In a large bowl, combine carrots, potatoes, and onion. Toss the vegetables with half the butter mixture and the remaining 10 sprigs of thyme.
4. Brush remaining butter mixture on the outside of the chicken. Place the vegetables around the chicken in the roasting pan.
5. Roast 1-1/2 hours or until the juices in the chicken run clear (internal temperature should be 165 degrees) and the vegetables are tender. Allow chicken to rest 10 minutes before carving. Place on platter surrounded by roasted vegetables.