Preheat oven to 220C degrees.
Mix the room temperature butter with the garlic, herbs, salt and freshly ground pepper.
Wash, peel and roughly chop the vegetables. Mix in a bowl with olive oil and season with salt and freshly ground pepper.
Grease every surface of chicken with the butter mix, place in a sauté pan or roasting pan, and arrange the vegetables all over the sides. Put in the oven and cook for 30-45 minutes, depending on how big if your chicken.
Baste the chicken halfway through cooking. If the vegetables look dry, add a splash of water to the tray to stop them from burning.
Bath the coquelet with the juice from the tray and let it rest for 10 minutes.