It’s a perfect time of year to make this dish right here! Hearty vegetables accompany the chicken here.

For the Chicken:

• 1 3-to-3 ¹⁄₂-pound whole chicken, giblets remove
• 6 tablespoons butter, softened
• 2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon black pepper
• 1 onion, halved

For the vegetables:

• 4 red potatoes, chopped
• 10 Brussels sprouts, halved
• 4 carrots, chopped
• 1 bell pepper, chopped (about 1 cup)
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tbsp olive oil

What To Do:

FOR THE CHICKEN:

1. Preheat oven to 425 F.
2. In a medium-size bowl, beat the butter and spices to form a buttery paste.
3. Cover the chicken in the paste, rubbing some between the skin and breasts.
4. Place the onion halves inside the chicken cavity. Cover the chicken with foil and bake for about 25 minutes.
5. While the chicken bakes, prepare the vegetables. On a baking sheet, toss the vegetables in olive oil. Spread the vegetables and chickpeas into a single layer.
6. After 25 minutes, reduce the oven temperature to 400 degrees.
7. Bake the chicken for another 25 minutes, then remove the foil. Bake the chicken for another 25 minutes, or until the chicken is around 165F if you have a thermometer
8. Allow the chicken to cool a few minutes before cutting.

FOR THE VEGETABLES:

1. While the chicken bakes, prepare the vegetables.
2. On a baking sheet, toss the vegetables in olive oil and spread them apart.
3. Place in the oven and bake for 30 to 40 minutes. After 15 minutes, add the chickpeas to the baking sheet and gently fold into the vegetables.