Preheat oven to 450º. Rub the bird with olive oil and salt and pepper. Place vegetables, stock and wine in shallow baking dish. Place the bird on top. Roast at 450º for 20 minutes, basting often. Reduce heat to 375º and cook for 40 minutes or until done. Baste occasionally. Let bird sit 5 minutes before carving. Variations: 1/ Put a sage leaf under the skin of each breast. 2/ Rub the cavity with lemon and fresh herbs.