Perfect Roast Chicken (Spatchcocked)

1. Preheat oven to 425 degrees.
2. Using kitchen scissors, cut along each side of the backbone to remove it. Then, using the heel of your hands, push down the breast bone so the chicken can lay flat, breast side up (this is called spatchcocking).
3. Place the chicken flat on either an oven-safe skillet or rimmed baking sheet.
4. Season the chicken generously with 1 teaspoon salt, 0.5 teaspoon pepper, and 1 teaspoon paprika.
5. In a small bowl, combine 2 tablespoons olive oil, 3 cloves minced garlic, and the fresh herbs (thyme, rosemary, and sage). Rub this mixture all over the chicken, even under the skin if you prefer.
6. For the optional vegetables: Toss the 3-4 large carrots and 3-4 golden baby potatoes in 1 tablespoon olive oil, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper. Place them around the chicken. Cut up half the orange and also place it around the chicken.
7. Bake for about 45 minutes or until an instant-read thermometer reads 160 degrees F in the thickest part of the chicken.
8. For crispy skin, broil the chicken for 2-3 minutes at the end.
9. Serve with more fresh herbs to garnish and don’t forget to scoop the flavorful pan juices from the bottom of the pan onto your chicken and veggies.