Preheat the oven to gas 5, 190˚C, fan 170˚C. Put the chicken, breast-side-up, in a large roasting tin. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
Place the chicken in the oven to roast for 45 minutes.
Meanwhile, in a bowl, toss the chopped tomatoes, courgette, pepper and onions with 2 tablespoons of olive oil, add the herbs and toss again.
After the 45 minutes is up, remove the chicken from the oven and add the vegetables to the tin.
Return to the oven for 20 minutes.
To brown everything:
Increase the temperature to gas 7, 220˚C, fan 200˚C,
Baste the chicken with some of its juice.
Cook for 15 minutes more until the chicken is golden, cooked through and the juices run clear when a skewer is inserted.
Turn off the oven and remove the chicken from the tin. Cover it in foil, and rest for 15 minutes. Leave the veg in the oven to keep warm then, when ready, serve with the carved chicken.
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