Savory Maple-Bourbon Glazed Whole Chicken with Roasted Root Vegetables

Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels to ensure crispy skin.

In a small bowl, mix together 1/2 cup of pure maple syrup, 1/4 cup of bourbon, 2 tablespoons of Dijon mustard, 1 tablespoon of soy sauce, and 1 teaspoon of smoked paprika to create the glaze.

Season the chicken generously with salt and pepper, both inside and out. Brush half of the maple-bourbon glaze all over the chicken, making sure to get it under the skin for maximum flavor.

Place the chicken in a roasting pan, breast side up. In a separate bowl, toss 2 cups of diced carrots, 2 cups of diced parsnips, and 1 cup of diced red onion with 2 tablespoons of olive oil, salt, and pepper.

Arrange the vegetables around the chicken in the roasting pan. Roast the chicken in the preheated oven for 1 hour and 15 minutes, basting with the remaining glaze every 20 minutes.

The chicken is done when the internal temperature reaches 165°F (75°C) and the juices run clear. Remove the chicken from the oven and let it rest for 10 minutes before carving.

Serve the chicken on a large platter, surrounded by the roasted root vegetables, and drizzle any remaining glaze over the top for an extra touch of flavor.