I remember the first time I asked the butcher at ShopRite to cut up a whole chicken for me. I got a big smile; he was happy to do the job. For added flavor, prepare the marinade and soak the chicken in it while you are prepping the vegetables.
Preheat oven to 400 degrees F.
In a medium bowl, whisk together red wine, stock/broth, vinegar, thyme and garlic powder.
Lay chicken on a clean work surface and season with salt and pepper. Brush the chicken with the wine marinade (reserve some for basting).
Drizzle olive oil on the bottom of a large baking sheet to lightly coat the bottom. (Or use parchment paper).
Arrange the vegetables in a single layer in the pan. Drizzle on olive oil and season with salt/pepper. Toss mixture with your hands.
Add the chicken to the vegetables.
Put the pan in the oven. Baste chicken every 15 minutes with remaining marinade. Roast 1 hour or until the internal temperature of the thickest piece of chicken is 165 degrees.