Preheat the oven to 190°C / 375°F.

Mix the softened butter with lemon zest, smoked garlic, thyme, salt, black pepper, and smoked paprika.

Loosen the chicken skin from the breast meat using a spoon.

Spread the seasoned butter under and over the chicken skin.

Stuff the chicken cavity with half the lemon, smoked garlic, and fresh thyme.

Arrange the shallots in the ovenproof baking dish.

Dissolve the vegetable stock cube in water and add the remaining lemon juice.

Pour the lemon stock around the shallots and place the chicken on top.

Drizzle the chicken with olive oil and cover the dish with wet crumpled parchment paper.

Roast the covered chicken for 90 min at 190°C / 375°F.

Toss the baby potatoes with olive oil, salt, black pepper, garlic powder, smoked paprika, breadcrumbs, and Parmesan cheese.

Spread the seasoned potatoes on a baking sheet.

Roast the potatoes for 45 to 50 min at 190°C / 375°F until golden and crisp.

Trim the carrots and halve them lengthwise.

Toss the carrots with olive oil, honey, balsamic vinegar, salt, black pepper, garlic powder, and sumac.

Spread the seasoned carrots on a baking sheet.

Roast the carrots for 30 min at 190°C / 375°F until tender and caramelized.

Remove the parchment paper from the chicken and baste it with its cooking juices.

Roast the uncovered chicken for 10 to 15 min until browned and fully cooked.

Mix Greek yogurt with lemon, smoked garlic, sumac, fresh mint, salt, and black pepper.

Spread the yogurt sauce onto a serving platter.

Arrange the caramelized carrots over the yogurt sauce and serve with roast chicken and crispy potatoes.