Ingredients

• 1 Whole chicken
• 4 Potatoes, medium
• 3 Carrots, medium
• 1 Red bell pepper
• 1 Zucchini
• 2 tbsps Olive oil
• 4 Garlic cloves
• 2 tsps Rosemary
• 1 tsp Salt
• 1 tsp Pepper

Instructions

1. Preheat the oven to 200°C (400°F).
2. Rinse the chicken and pat dry, then season with salt, pepper, and half the rosemary.
3. Place the chicken in a roasting pan and add chopped vegetables around it.
4. Drizzle olive oil over the chicken and vegetables, then sprinkle with remaining rosemary.
5. Roast in the preheated oven for about 1 hour or until the chicken is cooked through and the vegetables are tender.
6. Let the chicken rest for a few minutes before carving. Serve hot with the roasted vegetables.