Heat oven to 425. Clean cavity of chicken and rinse inside and out. Pat dry with paper towels. Tress chicken for roasting. Place in roasting pan breast side up. Arrange vegatables and garlic around the chicken in the pan. Pour chicken stock over vegatables. Drizzle olive oil over chicken and season with salt, pepper,herbs or seasoning liberally. Roast in oven for 2 and 1/2 hours. Let stand for 10 minutes before carving. Season vegatables to your liking with salt, pepper and butter.