Roasted Rosemary and Thyme Chicken with Carrots and Potatoes

 This dish reminds me of Sunday dinner as a kid.  Sunday dinner was almost always some version of chicken.  This is a good one if you're looking to impress.

1 lemon, cut into slices

1 whole chicken

Olive oil, for drizzling

Kosher salt and coarsely ground black pepper

2 - 3 shakes of Hungarian paprika

1 lb small potatoes, any larger ones halved

4 carrots, sliced in half lengthwise

20 or so fresh thyme sprigs

2 - 3 fresh rosemary sprigs

Preheat your oven to 450 degrees.  

On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken over them.  Drizzle with olive oil and season generously with salt and pepper.  Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet.

Add the potatoes and carrots cut side down to the empty half of the sheet.  Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper.  

Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.

Roast until the chicken is cooked through, about 40 minutes.  Discard the rosemary, thyme and lemon slices.  Remove the chicken from the sheet and cover gently with aluminum foil and let rest for five minutes.