Preheat your oven to 350°F. Prepare a large rimmed baking sheet by coating it with cooking spray.

In a bowl, combine the butter, brown sugar, 1/2 teaspoon of salt, and smoked paprika. Rub this mixture all over the chicken and transfer it to the prepared baking sheet. If you prefer, you can truss the chicken.

Toss the root vegetables with olive oil and the remaining salt. Arrange the vegetables around the chicken on the baking sheet. Pour the wine over the vegetables and sprinkle the oregano evenly.

Roast the chicken in the preheated oven until a meat thermometer inserted into the thickest part of the thigh (away from the bone) reads 170°F and the vegetables are tender. This should take approximately 80 minutes.

Once done, let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables and the pan juices.