In a small bowl, combine softened butter, fresh thyme, rosemary, ground ginger, ground cloves and ground nutmeg.
Using your fingers, loosen the skin from meat. Spread butter mixture evenly under the skin of your chicken.
Season the outside of the chicken with Kosher salt and ground pepper.
Place onion, celery and Oregon Chai Tea Latte Concentrate inside the cavity of the chicken.
Place in roasting pan and set aside.
Place baby potatoes, celery stalks, white onion, carrots, turnip and fresh thyme in a large mixing bowl. Toss with olive oil and Oregon Chai.
Spread vegetables around chicken.
Place in oven for 60 minutes, basting every 15 minutes using the juices pooled in the bottom of the roasting pan. Cook until juices run clear and chicken registers at an internal temperature of 165 degrees F. If chicken starts to brown too fast, loosely place a piece of aluminum foil over the top.
Remove and allow to rest for 10 minutes before carving. If you’d like, this is the best time to make a Quick Chicken Gravy to accompany your meal!