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1
Preheat the oven to 425F.
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2
Cut the butter into small pieces and place in a bowl.
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3
Add the paprika, lemon zest, oregano and garlic and squish all the ingredients together until the butter is soft and everything is well incorporated.
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4
Season the butter with salt and pepper.
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5
Rub the butter all over the skin of the chicken and under the skin if you wish.
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6
Place the bird in a deep roasting pan.
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7
Drizzle the chicken with the olive oil and place in the preheated oven for 10 minutes before turning the oven down to 375F.
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8
Remember to baste the chicken with the butter, some of which will have melted into the pan, every 20 to 30 minutes.
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9
Make the roasted vegetables.
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10
In a large bowl, combine all the vegetables and coat well in the paprika, oregano, salt and pepper and the olive oil.
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11
Once the chicken has cooked for 40 minutes, take it out of the oven and scatter the veggies around the outside.
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12
This will be a good time to baste the bird again and coat all the vegetables in the drippings.
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13
Return the pan to the oven and cook for the remaining 45 minutes.
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14
If the vegetables look as though they are overcoloring, put a sheet of foil over pan for the final 20 minutes of cooking.
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15
When the time is up, check everything is cooked perfectly, then remove the chicken from the roasting pan and let rest for at least 10 minutes.
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16
Keep the vegetables warm in a low oven.
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17
Carve and serve with the vegetables and all the lovely pan drippings.
