Preheat oven to 350*.
Place chicken in a large table ready roasting pan such as Corning. Combine oil, paprika, garlic, thyme, zest and salt in a small bowl. Take one teaspoon of the paste and rub it all over the chicken. Add the sherry to the remaining paste and whisk to combine.
Place potatoes and carrots in a medium bowl. Pour the sherry sauce over the vegetables and toss until the vegetables are all covered with the sauce. Gently spoon the vegetables around the chicken. Pour any sauce left in the bowl over the vegetables. Place the roasting pan in the oven and bake 1 hour and 20 minutes or until the chicken is done. Remove the pan from the oven and sprinkle chicken and vegetables with the parsley.
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