Take the 4–5 lb whole chicken out of the fridge and let it sit at room temperature for 20–30 minutes.

Pat the chicken dry with paper towel. In a small bowl, mix together 2 Tbsp olive oil, 2 tsp dried thyme, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper. Spread evenly over the chicken.

Preheat the oven to 450°F.

Toss 1½ lbs baby potatoes and 3–4 carrots with 1 Tbsp olive oil, about 1 tsp salt, and about 1 tsp black pepper. Place in a roasting pan.

Place the chicken on top of the vegetables. If using an oven-safe thermometer, insert it into the thickest part of the thigh (not touching the bone).

Roast at 450°F for 30 minutes.

Reduce the oven temperature to 375°F and continue roasting for 50–70 minutes, or until the chicken reaches 165°F in the thigh. If it’s not done yet, keep cooking, it just needs more time.

Remove from oven and let rest for 10–15 minutes before carving.