• Preheat oven to 400 F. Spatchcock the chicken. This means to cut out the backbone. With a sharp pair of scissors cut down one side of the backbone. Push down on the breastbone until it lays more falt. Next, gently remove the skin from the remaining side of the backbone. Using the scissors again cut down the other side of the backbone.
• Using your finger carefully pull the skin away from the chicken breast and leg without tearing so that you can place some of the herbs under the skin. Combine together tarragon, chervil, Garlicky Onion Seasoning, salt, and pepper. 
  
• Once combined rub a small amount on the back of the chicken then flip over and place most of it under the skin of the chicken. In an oven proof pan heat up a tablespoon of avocado oil until hot. Add the onions, celery, carrots and salt and pepper the vegetables.
  

Cooks Note: Consequently if you make homemade chicken broth then place the backbone inside a plastic bag and store in the freezer until you have a couple of pounds of chicken bones to make chicken stock with.

• Add Chicken broth and place chicken on the bed of vegetables and place in oven in an oven proof pan with a sheet of tinfoil lightly laid over the top. After 25 minutes remove tinfoil and continue to bake for 20 to 35 minutes. If necessary cook an additional 10 -15 minutes. Open oven and spread the coconut oil all over the skin of the chicken and turn the oven on to broil for 2 – 4 minutes until the skin crisps up. Remove from oven and allow to cool for 15 to 20 minutes then cut up and serve.

Cooks Note: I pulled to small pieces of fat from the neck of the chicken and added them in with the vegetables. Notably, the fat will bring more flavor to the dish.