Preheat oven to 325
Peel and half the carrots, prep the garlic bulbs (I just peel and place whole cloves in the bottom of the pan but you can chop or slice if you prefer.) Chop the onion into fourths. Arrange in the bottom of a 9x13 roasting pan. Drizzle with a little olive oil and season with salt and pepper.
Prepare the chicken: remove the backbone and flatten chicken on-top of the Veggies. Pat the chicken dry with a paper towel.
In a small bowl combine olive oil, mustard, salt, pepper and garlic powder, brush all over the chicken. Slice the other half and place on top of the veggies. Pour 1/2 Cup of red wine over the carrots and add 1/2 Cup of Water to bottom of pan.
Bake at 325 for 1 1/2-2 hours or until internal temperature reaches 165 degrees Fahrenheit
