1. Position a rack in the upper third of the oven and preheat to 425. Place the chicken in a large roasting pan, rub with 1/2 tbs olive oil and season with salt and pepper. Roast for 10 min.
2. Meanwhile, in a lrg bowl, toss the potatoes, carrots, and parsnips with the remaining olive oil and season with salt and pepper.
3. Place the veggies around the chicken and scatter 8 thyme springs on top. Roast until the veggeis are tender and the chicken juice runs clear, about 40 min. sprinkle remaining thyme.
