Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels, ensuring a crispy skin. Rub it generously with olive oil, then season with salt and freshly cracked pepper. Place whole garlic cloves and fresh rosemary inside and around the chicken for flavor.

While the chicken rests, chop your carrots, baby potatoes, bell peppers, onions, and zucchini into bite-sized pieces. Toss the chopped veggies in a drizzle of olive oil, salt, and pepper.

In a large roasting pan, nestle the prepared chicken in the center, surrounded by the vibrant vegetables. Slide the pan into your preheated oven and roast for 1 hour and 15 minutes.

After about an hour of roasting, check the thickest part of the chicken, aiming for 165°F (74°C). If the chicken is golden and juices run clear, it’s ready.

Remove the chicken and vegetables from the oven, then tent them with foil. Allow them to rest for 10–15 minutes.

Carve the chicken into pieces and plate it alongside the roasted vegetables. Serve with lemon wedges or a drizzle of balsamic vinegar.