Lime and Paprika Roast Chicken with Cool Season Veggies

I so wish I took a picture of dinner from last night, but it was so good I am afraid I carved into it before I even thought of memorializing it in the digital world. Despite the loss of photo, the recipe was too good not to share. I've included a picture of the green onions I picked from my garden yesterday, and used in this recipe, though!

In addition to the green onions from my garden, the limes were also from my own tree. The remainder of the vegetables were from my CSA.

I've been flush in vegetables from my CSA and was looking for a quick way to put a bunch of them to use.

Here's what I came up with:

Lime and Paprika Roast Chicken with Cool Season Vegetables

Ingredients:

1 Roasting Chicken, organic and free range if possible
4 large leeks
2 bunches carrots
4 yellow onions
4 green onions
1 lime
1 tbsp + 1 tsp olive oil
1 tsp paprika
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees.
Put the chicken in a large roasting pan, cut lime in half and squeeze juice over chicken. Stuff the squeezed lime halves into the cavity of the chicken.
Mix 1 tsp olive oil + 1 tsp paprika and rub on the chicken. Sprinkle salt and freshly ground pepper on the chicken as well.
Put the chicken in the oven.
Clean the vegetables. Cut root ends and leaves from leeks, leaving only the white trunk. Cut into 1/2 inch to 1 inch rounds.
Remove root and tip from carrots, cut into 1/2 inch thick slices at an angle.
Remove root ends and tops of green onions. Cut trunk into 1/2 inch rounds. Reserve leaves to use as scallions in another recipe.
Cut yellow onions in half, then in quarters.
Mix all vegetables in a bowl with 1 tbsp olive oil and salt and pepper to taste. Pull chicken from oven after 30 minutes and add vegetables around chicken in rasting pan. Put back into oven for another 1.5 hours.

Voila. Dinner is served.