Remove neck and gizzard from inside the cavity and set them aside.

Spatchcock Chicken (written instructions are below or you can watch a how-to video here).

Now, remove any excess fat and leftover feathers and discard.

Place the chicken in a large bowl and rinse the whole choice in vinegar and water solution. Allow the bird to sit in the solution for at least 30 seconds, then drain. Rinse at least twice under cool running water, then drain.

Pat dry with clean paper towels. Check for any liquid that might have settled at the bottom of the bowl and drain it then continue to pat pat down the chicken.

Add olive oil, melted butter, 1 cup of wine, fresh thyme leaves, and all your seasoning in a medium-sized bowl and mix to combine.

Loosen up the skin on the chicken. You'll be able to slide your fingers under the skin at the openings. Wiggle your fingers in and slide them all around to loosen that skin right up. Pour the buttery seasoning mixture underneath the skin.

Drizzle the remaining seasoning mixture over the skin to coat and place one head of garlic, rosemary, and thyme in the cavity.

Cover the bowl with cling wrap and place in refrigerator overnight to marinade. The longer it sits in the marinade, the more flavorful the roasted chicken will be.

Remove chicken from the refrigerator and allow the chicken to sit on the counter for 30 minutes to an hour or to come down to room temperature before cooking. This allows the meat to cook more evenly, and fewer juices leak out or evaporate during cooking.

Preheat oven to 430°F | 220°C (400°F or 200°C fan-forced). Line a baking tray with parchment paper or foil.

Line the bottom of the roasting pan, tray, or large ovenproof skillet with corn, potatoes, and carrots. Place the chicken breast side up on the bed of veggies. Add the remaining thyme and rosemary around the chicken in the pan.

Cover with foil and transfer to the oven.

Roast for 1 hour and 15-20 minutes basting every 30 minutes until it's cooked through and arrived at an internal temperature of 165 degrees Fahrenheit.

Baste again, then increase your oven temperature to 500 degrees (broil-settings. Roast the chicken for an additional 3-5 minutes, until golden.

Remove from the oven, tent with foil, and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices.

Remove chicken from packaging and place chicken on cutting board breast side down with the legs facing you.

Take a sharp knife, poultry shears, or kitchen scissors.

Cut along the right of the backbone from the tail to the neck.

Next, cut along the left side of the backbone, just as you did on the right side. You can add the backbone piece to the neck and gizzard and discard or freeze it to make chicken stock.

To flatten the chicken, you need to break the breastbone. To do this, press down on each of the wings at the same time until the bone cracks.