For the Chicken:

• 4 to 4.5 lb whole chicken
• 3 Tbsp butter, softened
• 1 1/2 tsp minced garlic
• 1 1/2 tsp chopped fresh thyme
• 1 1/2 tsp chopped fresh rosemary
• 2 tsp lemon zest, plus lemon wedges for serving
• Salt and black pepper
• 1 tsp paprika

For the Vegetables:

• 1 3/4 lbs red potatoes, cut into 1 1/2 inch chunks
• 1 lb carrots, peeled and cut into 1-inch chunks
• 2 tsp minced garlic
• 1 Tbsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 1 Tbsp olive oil
• 3 Tbsp chopped fresh parsley