1. Cut the head of garlic bulb in half, coat with olive oil. Wrap in tin foil and bake in the oven at 400F for 35-40 minutes.
2. While garlic is roasting, prep and cut any vegetables that you will be roasting with the chicken (potatoes, carrots, onion).
3. To spatchcock the chicken: cut out the backbone with kitchen shears. Flip over and press down on the center of the breastbone to flatten out the chicken as much as possible.
4. For the compound butter, add chopped sage, minced shallots, Dijon mustard, whole grain mustard, oregano, and the roasted garlic (half of the roasted bulb). Add a pinch of salt and pepper. Stir until combined.
5. Pat the chicken dry with a paper towel. Generously season with salt.
6. Add a little over half of the compound butter under the skin of the chicken, and then add the rest on top of the skin, making sure to cover between any folds. Finish with a generous sprinkle of paprika.
7. Place the chicken onto a baking sheet or cast iron. Add potatoes, onion, and carrot around the chicken. Season the vegetables with olive oil, salt, and pepper. If any butter is left, melt it and pour it over the vegetables. Add sprigs of rosemary or thyme on top.
8. Place into the oven at 425 F. Cook chicken for 45-55 minutes or until internal temperature reaches 160F.
9. Halfway through cooking, baste the chicken with the pan juice.
10. Serve and enjoy.
