Heat the oven to 425ºF.

• Scrub or peel all the sweet potatoes and parsnips and trim off the ends; cut the potatoes in half lengthwise, then crosswise into ½-inch-thick half-moons. Cut the parsnips crosswise into ½-inch-thick slices.

Scrub or peel all the sweet potatoes and parsnips and trim off the ends; cut the potatoes in half lengthwise, then crosswise into ½-inch-thick half-moons. Cut the parsnips crosswise into ½-inch-thick slices.
On a sheet pan, drizzle the potatoes and parsnips with 2 tablespoons oil; sprinkle with the paprika, season generously with salt and pepper, and toss to coat. Spread the vegetables in an even layer and roast, stirring once halfway through, until browned and tender, 20 to 25 minutes.
While the vegetables roast, prepare the rest of the meal.

• Pat the chicken dry with a paper towel; season generously with salt and pepper.

In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to a plate to rest. Do not clean the pan.
While the chicken cooks and rests, prepare the Meyer lemon-olive sauce.

• Peel and finely chop the shallot.
• Cut all the olives in half.
• Zest and juice the Meyer lemon.
• Strip the basil leaves from the stems; coarsely chop the leaves.

In the same pan used for the chicken, add the shallot, season with salt, and cook over medium-high heat, stirring occasionally, until softened, 2 to 3 minutes. Add the olives and ¼ cup water and cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by half, 2 to 3 minutes. Remove from the heat and stir in the lemon zest, lemon juice, and basil.

Transfer the chicken, sweet potatoes, and parsnips to individual plates. Top with the olive-basil sauce and serve.