Ingredients:

  • 1 whole chicken (4-5 lbs), patted dry
  • 1 tbsp Kosher salt
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 1 Lemon, halved
  • 1 head Garlic, halved crosswise
  • 4 sprigs Fresh rosemary
  • 4 large Carrots, peeled and cut into 2-inch chunks
  • 3 Parsnips, peeled and cut into 2-inch chunks
  • 1 Red onion, cut into thick wedges
  • 1 lb Fingerling potatoes, halved

Instructions:

  1. The day before cooking, combine the salt, smoked paprika, garlic powder, and black pepper. Rub the mixture over the entire chicken and inside the cavity.
  2. Place the chicken on a wire rack over a tray and refrigerate uncovered for 12 to 24 hours to dehydrate the skin for maximum crispness.
  3. Preheat your oven to 425°F (220°C). In a large cast-iron skillet or roasting pan, toss the carrots, parsnips, red onion, and fingerling potatoes with olive oil and a pinch of salt.
  4. Stuff the chicken cavity with lemon halves, garlic halves, and rosemary sprigs. Use kitchen twine to truss the legs.
  5. Nestle the chicken directly on top of the vegetables. Roast for approximately 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
  6. Remove from the oven and let the chicken rest for 15 minutes before carving to allow juices to redistribute.