To all the veggie haters, clearly you have not introduced your vegetables to high heat underneath a chicken.

Preheat your oven to "hot as fuck" - around 475 degrees Fahrenheit. Take some potatoes, onions, brussell sprouts, celery, onions, garlic cloves, etc. (pretty much any root vegetable will do here, too), and dice them up into similar-sized pieces. Then, toss them with olive oil, salt, and pepper. Put them in a roasting pan. Take that whole chicken, put a thin layer of olive oil on that fucker. Liberally salt and pepper the bastard. Then, toss that chicken on top of the veggies. Put that into the oven for about 20 minutes. Then, drop the heat to "not as hot as fuck" - about 425 degrees... still in Fahrenheit. Continue to cook for another 45 minutes or so. Until the skin is crispy and the chicken is cooked through. Here's what's gonna happen: that chicken is gonna drip chicken juices all up in your veggies. They are going to get golden, brown, and fucking amazing. At the end of the cooking process, you will wonder why you ever hated in veggies in the first place.

Minor note - sometimes, the veggies will get a little bit dry. If you notice this happening in the latter portion of the cooking process, pour some white wine or chicken stock/broth in the roasting pan. That'll keep the vegetables from drying out or getting burned.