Preparation:

Preheat oven to 450 degrees F. Coat chicken with 2 ½ tbsp oil and season with salt and pepper inside and out. Place chicken breast-side down in pan. Roast for 15 minutes.

Flip chicken onto back and roast 35 to 45 minutes more, or until liquid runs clear or 160 degrees F internal temperature.

While chicken is roasting, prepare the root vegetable hash. Cut all vegetables into chunks (about ½-inch cubes). Heat a large sauté pan to medium-heat and add remaining oil to coat the pan. When the oil is hot, add carrots, parsnip, and potatoes. Season with salt and pepper. Cook for 8 minutes. Flip with a metal spatula. Cook for 3 minutes, then add shallots and cook for 5 minutes or until second side is golden brown. Add thyme leaves; remove from heat, stir, and keep in pan. Season with salt and pepper if needed.

When chicken is done, let it rest for 5 minutes. Carve chicken and serve with vegetable hash.