Preheat the oven to 375 degrees F.
For the Whole Chicken - Remove and discard the loose organ meat from the cavity of the chicken. To the roaster pan, add the chicken flat-side down (breast side up).
Sprinkle pepper around the entire chicken and inside of the cavity.
For the Herbs and Garlic - On the top part of the chicken just above the cavity, separate the skin just a bit from the breast meat.
Take half of the quantity of parsley, sage, rosemary and thyme and gently push it in between the skin that is separated from the breast meat (no need to chop the herbs, it works fine using the entire sprigs). Reserve the remaining half of the herbs.
Take about a third of the quantity of garlic, and also gently push it into the skin that is separated from the breast meat along with the herbs that are already there.
Then take the remaining half of the herbs and put them into the cavity of the chicken; also add about 1/2 of the remaining cut garlic into the cavity of the chicken.
Lay the remaining cut garlic evenly around the outside of the chicken in the roaster pan.
For the Onion, Potatoes and Carrots - To the pan, add the onions and also put some into the cavity of the chicken.
Add the mini red potatoes to the roaster pan. If using small red potatoes instead of the mini ones, cut the small size potatoes in half.
To the roaster pan, add the carrots.
Then sprinkle salt over the chicken and vegetables in the roaster pan. Also, sprinkle a bit of additional pepper if you like.
For the Corn on the Cob - To the roaster pan, place the corn wherever there is room and sprinkle them with a bit of pepper.
For the Olive Oil and Wine - Drizzle olive oil over the chicken and all of the vegetables.
To the pan, add the wine so that when it's poured in, some will go into the cavity of the chicken.
For Roasting - Cover the roaster pan with a lid and bake in a preheated oven until the chicken is completely cooked through and tender (about 1-1/2 hours).
Cooking time may vary depending on the size of the chicken; in this recipe the chicken is about 5 pounds.
When removing the chicken from the oven, keep the lid on and let it rest for about 15 minutes before cutting it.
After letting it rest, the chicken should be nice and juicy when its cut into.
Serve while warm on a platter or on plates with individual servings.
For each serving, ladle some of the warm liquid left in the roaster pan over the chicken, potatoes and the vegetables.
Add salt to taste.