PREPARATION:

1. Preheat oven to 350°F. Trim fat from chicken. Fill cavity of chicken with lemon, parsley, rosemary, sage, thyme and pepper. Close cavity with skewers.
2. Combine chicken broth, onion and garlic in heavy roasting pan. Place chicken in broth mixture. Roast chicken, basting occasionally with broth mixture, 1-1/2 hours or until internal temperature reaches 180°F when tested with meat thermometer inserted into thickest part of thigh not touching any bone. Remove chicken to serving platter.
3. Combine carrots and zucchini in small saucepan. Add 1/4 cup water; bring to a boil over high heat. Reduce heat to medium and cook, covered, 4 minutes or until vegetables are crisp-tender. Drain.
4. Remove skewers from chicken. Discard lemon and herbs. Remove skin. Cut chicken into pieces. Remove onion and garlic from pan with slotted spoon to medium bowl. Add carrots and zucchini; mix well. Arrange vegetable mixture around chicken. Garnish with fresh rosemary and lemon, if desired.