Ingredients: 

1. Preheat oven to 425F. Get out a 9″ x 13″ roasting dish, and lightly coat it with Kerrygold Butter with Olive Oil.
2. Pat chicken dry with paper towels, and using a pair of scissors, cut out the back bone of the chicken.
3. In a small bowl, mix minced garlic, salt and chopped fresh thyme with the Kerrygold Butter with Olive Oil. Using your hands, spread the mixture all over and under the chicken. Sprinkle with more kosher salt and freshly ground pepper.
4. Line the roasting dish with the sweet potato and onion, with some pieces over lapping each other. Sprinkle each layer with a tiny bit of kosher salt.
5. Lay chicken on top of the veggies and roast for 45-50 minutes, or until chicken is golden brown and sizzling. Check the chicken after 30 minutes, if its getting too dark too quickly, tent the chicken with foil and continue to roast.
6. Chicken should be golden brown and the buttery juices sizzling when done. Sweet potatoes and onions will be golden brown.
7. Let the chicken cool for 5 minutes before serving. Serve chicken and potatoes with some more fresh time, and salt.

Recipe by Sweetish Co.