Paprika lends to the burnished skin and earthy sweetness of this roast chicken, its flavor brightened with a squeeze of fresh lemon juice. Set on a bed of pearl onions, carrots, garlic, fennel, and zucchini, the vegetables soak in all the bird’s juices as it roasts.
- 1 (3–4-lb.) whole chicken
- 1 tbsp. sweet paprika
- 1 tsp. dried basil
- Kosher salt and freshly ground black pepper
- 8 pearl onions, peeled and halved
- 3 medium carrots, peeled and thinly sliced crosswise
- 1 head garlic, halved crosswise
- 1 bulb fennel, trimmed, cored, and thinly sliced lengthwise
- 1 zucchini, thinly sliced crosswise
- 2 tbsp. olive oil
- 1 lemon, halved
- 1 bunch thyme
- Heat the oven to 400°. Place the chicken in a roasting pan, rub with the paprika and basil, and season with salt and pepper. Arrange the pearl onions, carrots, garlic, fennel, and zucchini around the chicken and drizzle everything with the olive oil. Squeeze the juice from the lemon halves over the chicken and vegetables, and then place the spent halves and thyme inside the chicken.
- Using kitchen twine, tie the chicken’s legs together and tuck the wings under its back. Roast the chicken and vegetables until browned and an instant-read thermometer inserted into thickest part of the chicken’s thigh reads 165°, about 1 hour. Transfer the chicken to a rack and let stand for 10 minutes before serving.