Rinse the chicken inside and out under running water and drain well. Break it down into 10–12 pieces and season with salt and pepper. Heat the olive oil in a roasting pan, and brown the chicken in it. Peel shallots, carrots, and garlic. Cut carrots into 1-cm (approximately 1/2-inch) cubes and garlic into sticks.
Add prepared vegetables to the chicken pan, sprinkle in the rosemary, and add the thyme. Cook in a preheated oven at 190°C (approximately 375°F) for about 30 minutes. Rinse and slice the zucchini, add to the chicken pan, and continue cooking for 10 minutes. Season to taste and serve with crusty white bread.