One-pan chicken dinner

Chicken second courses

One 3½ - to 4-pound chicken, quartered 2-½ tablespoons extra-virgin olive oil Salt and pepper 5 Yukon Gold potatoes, each cut into 4 wedges 4 thin carrots, peeled and cut into 2-inch lengths 4 thin parsnips, peeled and cut into 2-inch lengths 10 thyme sprigs