First we are going to remove our butter from the fridge and let it get to room temperature. Or if you're like me, and you forgot to do that, heat it up in the microwave just enough so it doesn't become soup.

Now gather your cilantro, thyme and garlic.

Chop your cilantro very fine and add it to the butter.

Then grab your thyme and de-sprig it into the butter.

Now we add the garlic. Mince it very small and add it to the butter mixture and mix until it is fully combined. This is what we are going to rub our chicken with but it can also be used directly on bread. So good!

Pre-heat the oven to 400F or 204C.

We start by taking our chicken out of the packaging and tap drying it with paper towels.

Then we are going to place it breast side down and cut from the spine to the anus, all the way. Set aside while we chop our vegetables.

Prepare your vegetables. You will need an onion, carrots, celery, shallots and garlic.

Grab your cleaned celery and chop on an axis into big chunks.

Take your carrots, peel the skin and chop them like you chopped the celery.

Place the carrots and celery at the bottom of a deep, wide baking dish. Mine is amazing, it's this one.

Chop up your onions large. Add them to the dish.

Now you are going to butterfly your chicken open. Drizzle olive oil over the chicken and vegetables.

Pour 1/2 cup of dry white wine over the chicken and vegetables.

Take your shallots and take the dry skin off, maybe 2 layers? Then cut it long ways once.

For the garlic. Take the garlic and get the layers of flaky skin off. Take a knife and cut the tops of the garlic but keep the garlic intact.

Grab your garlic herb butter and pour more than half over your chicken and rub it all over. Under the skin if you can as well.

Take a little piece of foil and put the garlic on top. Then you are going to wrap the garlic in the foil just enough so the bottom is covered and so it gives it a nice even cook.

Finally we are going to add our shallots, garlic and extra thyme.

Now place your chicken in the oven for 1 hour and 30 minutes, basting every 30 minutes. When the chicken is done cooking the inner temperature should be around 160F/165F or 71C.

Your whole baked chicken in done!! Wait 10 minutes after you pull it out of the oven so all the juice settles. Enjoy!!! Happy Thanksgiving!