Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut the chicken with poultry shears along the backbone. Then wash and pat dry. Make a small incision in the sternum, flatten the chicken by hand
Season all around with salt and pepper.
Wash the rosemary and, except for 2 twigs, pluck the needles. Remove some of the flesh from the skin on the legs and breast. Push half of the rosemary underneath. Place the chicken with the breast side up on the fat pan of the oven.
Roast in the preheated oven for about 1 hour.
Wash and possibly halve the tomatoes. Clean, wash and slice the zucchini. Peel shallots and cut into slices if necessary. Spread everything around the chicken after about 30 minutes. Chop the rest of the rosemary needles and sprinkle with the twigs.
Drip oil over it and season with salt and pepper.
Rinse beans in a sieve with cold water, drain. Add the last 15 minutes to the vegetables and braise. Ciabatta bread is delicious with it.