Combine the butter and all of the herb ingredients in a small bowl until everything is mixed together well.
Place the chicken breast side UP on a large rimmed sheet pan.
Spread 1/3 of the butter mixture under the chicken breast skin.
Dot another 1/3 of the mixture over top of the chicken.
Place prepared vegetables all around the chicken on the sheet pan. Melt the remaining 1/3 of the butter mixture and then drizzle over the vegetables.
Bake uncovered at 400˚F for 45 min or until instant read thermometer reads 165˚F when inserted into thickest part of chicken breast OR even better, when it reads 185 °F in the thickest part of the thigh meat.
Remove the sheet pan from the oven.
Let the chicken rest for 5 minutes, then remove the vegetables and place in a bowl.
Remove the meat from the chicken if desired, or cut into quarters and serve.
We had potatoes with our chicken, but you can use any of the vegetable options above in the ingredients list. Just make sure to dice them into a size that will roast in 45 minutes!