Preheat oven to moderate temperature (approximately 350°F or 175°C).

Loosen the skin on the chicken breast by gently sliding your fingers between the skin and the flesh.

Rub about 1.5 tablespoons of pesto under the skin, directly onto the breast meat.

Rub the remaining 1.5 tablespoons of pesto over the outside of the chicken, covering the breast, legs, and wings.

Place halved red onions in a roasting pan.

Drizzle approximately 1 tablespoon of olive oil over the onions.

Place the pesto-covered chicken on top of the onions in the roasting pan.

Roast the chicken uncovered in the preheated oven for 30 minutes.

Add garlic cloves and zucchini wedges to the roasting pan.

Drizzle the vegetables with a little extra olive oil.

Return the roasting pan to the oven and cook for approximately 1 hour, or until the chicken is cooked through.

If using cherry tomatoes, add them to the roasting pan about 20 minutes before the end of the cooking time.

Serve the pesto roast chicken with fresh corn on the cob and roasted potatoes.