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Preheat oven to 400f
Slice open garlic, drizzle with olive oil and season with salt and pepper. Wrap In aluminum foil and cook in oven for 25 minutes.
In a small mixing bowl add butter, rosemary, parsley, salt and pepper. Once garlic has finished cooking allow to cool then squeeze the cloves into the bowl. Mix well and set aside.
In a roasting no tray add your vegetables and season with salt pepper and olive oil.
Using scissors cut the chicken down the back and remove the backbone. Lay the chicken over top of the vegetables and cover in the garlic butter.
Place in the oven and roast for 1 hour 15 minutes.