Preheat the oven to 425 degrees.
Clean the bird inside and out and let dry thoroughly. Rub the bottom of a large roasting pan with the olive oil.
In a small skillet melt the butter over low heat. When it just begins to sizzle add the chopped garlic, the herbs and lemon zest. Season with salt and pepper. Remove from the heat and let cool thoroughly.
Season the bird with salt and pepper inside and out. Place the whole zested lemon in the cavity of the chicken.
Using your fingers, and starting at the neck, find the little flap between the skin and the breast meat and very gently add about a teaspoon of the seasoned butter under the skin, pushing it closer to the center of the bird. Repeat on the other side of the breast. Rub the entire bird with the remaining seasoned butter. Pour the whole garlic cloves and the wine over the chicken.
Roast the chicken on the middle shelf for 15 minutes. Add the vegetables and potatoes, if using, and another 1/4 cup wine or water if the bottom of the roasting pan appears dry. Reduce the oven temperature to 350 degrees and roast for another 40 to 50 minutes or more, until the chicken is a rich golden brown and the potatoes and vegetables are tender when tested with a small, sharp knife. To test for doneness: The juices should run yellow and not pink when pierced just above the wing with a small, sharp knife. The drumstick should wiggle loosely, and an instant-read thermometer inserted in the thigh should read 165 degrees.
Remove from oven and let sit for 5 to 10 minutes before carving. Serve any pan juices with the potatoes and vegetables.

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