Provençal Roasted Chicken with Spring Vegetables - The Local Palate

Ingredients

• ¼ pound room temperature unsalted butter
• 2 tablespoons French picnic salt (Leahy uses Beautiful Briny Sea)
• 1 tablespoon herbes de provence
• 1 (2¾- to 3½-pound) Springer Mountain Farms chicken
• 1 head cauliflower (Leahy prefers purple or romanesco), cored and chopped
• 2 Vidalia onions, peeled, quartered
• 8 small new potatoes, halved
• 2 large radishes, cut into large wedges
• 10 garlic cloves
• 6 sprigs fresh thyme
• 2 tablespoons olive oil
• Kosher salt and pepper