Herb butter roast chicken with crispy potatoes, roasted carrots and balsamic reduction

Butterfly the chicken: snip out the spine and cut at the base of the breastbone so it cracks open flat.

Separate the skin from the meat with your fingers.

Mash chopped parsley, rosemary and thyme into about six ounces of butter with kosher salt and black pepper until homogenous.

Rub the compound butter evenly under the skin, then over the outside of the skin.

Prick the chicken all over, especially the fat deposits, so the fat renders out as it roasts.

Rub with a little more butter and roast on a bed of halved garlic heads and lemon slices at 450F for about 45 minutes.

Start the fingerlings in cold water, bring to a boil and cook about 15 minutes until a paring knife enters with ease.

Drain to a rimmed baking sheet, cool about 10 minutes, then squash with a second baking sheet for surface area.

Cook about a cup of canola or vegetable oil with crushed garlic and fresh herbs in a small saute pan over medium-low until bubbling and the garlic is lightly browned.

Strain the oil into the potato pan, bring to about 375F and fry the potatoes, flipping after two to three minutes until lightly golden brown.

Drain on a wire rack and hold in a low oven.

Chop the fried garlic fine with grated lemon zest into a flavour paste; toss the potatoes with it, kosher salt and black pepper.

Peel the carrots, halve any thick ones, toss on a rimmed baking sheet with olive oil, kosher salt and black pepper and roast at 400F about 30 minutes until browned and tender.

Pull the chicken when the thickest part of the breast registers 155F and rest it uncovered at room temperature at least 30 minutes.

Simmer about a cup of balsamic vinegar in a wide saute pan over medium-high until reduced by about half, thick and syrupy enough to coat the back of a spoon.

Halve the chicken at the breastbone, isolate a skin-on boneless breast, slice thick and plate with the crispy potatoes and roasted carrots; finish with the balsamic reduction.