Roast chicken with sweet paprika and root vegetables Recipe | Better Homes & Gardens Australia

Ingredients

• 2 tsp dried oregano, plus extra 2 tsp
• 1 tsp sweet paprika, plus extra 1 tsp
• 150g unsalted butter, softened
• Sea-salt flakes and freshly ground black pepper, to season
• 1.6kg whole chicken
• 1 lemon, halved
• 6 cloves garlic, smashed
• 1 medium purple sweet potato, skin on, cut into 3cm rounds
• 1 large fennel, cut in 4 lengthways, fronds reserved
• 3 carrots, thickly sliced
• 3 medium parsnips, halved lengthways
• 2 large desiree potatoes, cut into 3cm rounds
• 1/3 cup extra virgin olive oil
• 150ml white wine or water
• Lemon wedges, to serve