Wash and peel the root vegetables. Add the potatoes and sweet potatoes in a pot and boil them for 7 minutes over a medium flame.
Quarter the potatoes, onions, beetroots and the carrots, and cut the sweet potato into small cubes or make half-inch slices. Transfer them to a large baking pan and add 2 tablespoons olive oil, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 4-5 cloves of garlic crushed the same way mentioned in step 1 — with the skin on, 1 teaspoon sea salt (you can be a little more generous, as the potatoes are going to absorb them good), and 1 teaspoon pepper powder. Mix them up with your hands, or toss them in the pan to ensure that all the pieces are coated with the oil, rosemary, salt and pepper.
You can use a whole chicken if you wish. If you do so, do turn the chicken over 20 minutes before you take it out of the oven. I have used medium pieces in this recipe. In this recipe I used potatoes, sweet potatoes, beetroots and carrots. You can use any other root vegetable — like tapioca — or just stick to potato. All of them will pair well with chicken!