EASY ROASTED GARLIC AND HERB CHICKEN

1 WHOLE CHICKEN, SPATCHCOCKED (WHOLE FOODS SELLS WHOLE CHICKENS ALREADY CUT THIS WAY)

SALT

PEPPER

1/2 CUP OF WHIPPED BUTTER

1 TBS OF DRIED or Fresh THYME

1 TBS OF DRIED ROSEMARY

1 tbs dried sage

1 tbs dried or Fresh parsley

2 TSP RED PEPPER FLAKES

4 LARGE CARROTS

3 STALKS OF CELERY

4 Yukon Gold POTATOES

1 LARGE YELLOW ONIOn

8 CLOVES OF GARLIC

1) Start by roasting your garlic. Preheat your oven to 400°. Take 1 head of garlic and cut off 1/2 inch for the top of the garlic, to expose the top of each clove. Put the garlic on top of a piece of parchment paper or foil. Pour a tablespoon of olive oil on the top of the head of garlic, making sure each clove gets oil on top of it. Pull up the sides of the paper/foil to create a pouch, and tie or secure it closed. Place that on a baking sheet and bake for 40 minutes. Once roasted, remove the garlic and allow it to cool.

2) Take the spatchcock chicken and place in a shallow dish. Liberally season both sides of the chicken with salt - make sure that the seasoning completely covers the chicken, but is not caked on. Place the chicken in its dish in the refrigerator for up to one day to marinate. OPTIONAL - leave uncovered to ensure crispy skin while roasting!

3) When ready to cook your chicken, take it out of the refrigerator and allow the chicken to come to room temperature. In the meantime, create a compound butter using the whipped butter, dried thyme, red pepper flakes, 5 roasted garlic cloves, dried sage and dried rosemary. Add 1 teaspoon of salt and 1 teaspoon of pepper to that, and combine the butter and seasonings. Place to the side.

4) Grab the baking dish that you will be cooking the chicken in. I recommend a 11X13 pan or larger. Rub butter in the bottom and on the insides of the pan.

5) Rough chop the carrots, celery, potatoes and onion and place in the bottom of the buttered baking dish. Drizzle the veggies with olive oil and season with salt and pepper. Smash 3 cloves of roasted garlic and mix this with the other ingredients in the pan.

6) Take the whipped compound butter and rub on both sides of the chicken. Pull up the chicken skin, and rub the compound butter underneath the skin as well. This is an important step to make sure that the meat gets as flavorful as possible.

7) Place the buttered chicken on top of a bed of carrots, onions, celery and garlic . Place the entire dish into the oven on the middle rack.

8) After about 1 hour - 1 hour and 15 minutes, remove the pan from the oven and allow the chicken to cool. The skin will be crispy, but if you prefer a shinier bird, base the chicken with the pan juices. Carve up your chicken and serve!

Easy Roasted Garlic and Herb Chicken