Heat oven to 425 degrees Fahrenheit or 220 degrees Celsius.
Peel and cut carrots crosswise into 2 inch pieces. Cut wider part of carrot in half lengthwise. Peel potatoes and cut into large pieces, 1.5 inches.
Wash chicken and pat dry with paper towels. Remove back bone. Lay chicken flat. Sprinkle coarse salt and fresh ground black pepper on both sides of chicken. Use 1 tsp salt and 1 tsp pepper on each side.
To a large baking dish, add carrots on one half and potatoes on the other. Drizzle 3 tbsps olive oil all over vegetables. Season with 1.5 tsp salt and 1 tsp ground black pepper. Toss the potatoes with the oil, salt and pepper, toss the carrots and keep them separate.
Place wire rack over baking dish and place chicken on top of rack. Chicken should not hang outside of dish.
Bake in heated oven for approximately 1 hour (may take 1 hour 15 minutes depending on your oven) until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit or 75 degrees Celsius. Remove from oven and place rack with chicken on baking sheet. Let rest for 10 minutes.
Toss vegetables with juices from pan and add salt if necessary. Sprinkle with chopped parsley. Drizzle chicken with juices from pan.
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