In a small mixing bowl, whisk together the flavoured butter ingredients.
Place chicken in a roasting pan. Spread and rub butter mixture all over chicken, even in cavities.
Place vegetables around chicken. Drizzle vegetable and chicken with olive oil, salt and black pepper. Add 2 sprigs of thyme in vegetables and the rest on chicken.
Roast for 1 hour and 15-20 minutes, basting half way through cooking, until internal temperature reaches 165˚F.
Baste again, then broil for 2-3 minutes, until golden.
Transfer chicken and veggies to a platter, tent with foil, and let rest at least 10 minutes before serving.
