Preheat oven to 400 F if cooking spatchcock or 375 F if roasting whole.
Chop fresh herbs and pulse in mini food processor until finely chopped. Add plant butter, salt, and pepper and process until well combined. Set aside.
Prepare baking pan with sliced onions, carrots and celery. Set aside.
Now is the time to spatchcock the chicken, if doing so. Pat all sides of chicken dry with paper towels.
Smear inside and outside of chicken liberally with herb butter mixture.
Carefully place chicken in baking pan on top of sliced onions/vegetables.
If cooking spatchcock roast at 400ºF for 45 minutes or until internal temp reaches 165ºF. Baste halfway through and again at the end. If cooking the chicken whole, roast at 375ºF for 90 minutes or until internal temperature reaches 165ºF. Baste halfway through and again at the end.
Allow chicken to rest for 20 minutes. Cut up or carve and serve.
Notes
Tips and Serving Suggestions
With cranberry sauce. It is a given that any time we have Thanksgiving flavors on our plates we serve it with our 3 Ingredient Cranberry Sauce.
With stuffing. Choose your favorite stuffing recipe as a side.
Chicken salad. Strip the chicken meat off of the bones and add ½ cup of mayonnaise for chicken salad.
Alongside cornbread. Our Skillet Baked Cornbread is a perfect compliment to and chicken recipe.