With the rack in the middle position, preheat the oven to 190°C (375°F).
In a roasting pan or on a large baking sheet, combine the vegetables, hot pepper flakes and oil. Season with salt and pepper. Set aside.
On a cutting board, cut out the chicken’s backbone using a chef’s knife or poultry shears. Lay the bird flat. Brush lightly with olive oil. Season with salt and pepper. Lay the chicken on the vegetables, breast side up. Roast until a meat thermometer inserted in the thigh but not touching the bone reads 82°C (180°F), about 75 minutes, frequently stirring the vegetables around the chicken.