Preheat the oven to 375 degrees Fahrenheit.

In a skillet, heat up two tablespoons of olive oil. Add in the onion and cook for five minutes, until the onion is soft and starts to brown. Add in the mushrooms and cook, stirring often, for another five to eight minutes. Remove the pan from the stove and stir in the bread crumbs.

Add in one-fourth cup of olive oil and mix well. Set stuffing aside.

Chop up the root vegetables and place them on the bottom of a large sheet pan. Drizzle with one tablespoon of olive oil and toss.

Take the chicken and, starting at the neck of the chicken, gently slide your fingers in to loosen the skin; continue to the thighs and legs of the chicken to fully separate the skin without tearing it.

Spoon the stuffing mixture under the skin, coating as much of the chicken as possible.

Drizzle the chicken with the remaining tablespoon of olive oil. Sprinkle salt, pepper, and paprika over the chicken.

Roast for 45 to 50 minutes, or until an internal thermometer registers at 165 degrees Fahrenheit.

Transfer to a cutting board and let the chicken rest for at least 10 minutes before carving.