Rinse the chicken well inside and out. Remove any excess fat and pat dry.
In a small bowl, combine thyme, garlic powder, paprika, salt, and pepper. Massage the seasoning all over the chicken (outside and inside). Set aside.
Preheat the oven to 400℉.
Peel carrots and potatoes (if decided).
Wash all the vegetables in running water and cut into large slices.
Place the veggies in a large bowl, pour the olive oil and season with garlic powder, rosemary, salt, and pepper. Mix to combine.
Place the chicken, breast side up, in a roasting pot.
Place the vegetables around the chicken.
Bake uncovered about 60 min. until the internal temperature of the chicken thighs reaches 165°-170°F or until the juice runs clear when you cut between a leg and thigh and the veggies are tender.
Remove from the oven and let rest for 5-7 min.
Transfer the chicken to a platter and serve with vegetables. Garnish with fresh dill or parsley and enjoy!