It is called Herb Roasted Chicken & Vegetables.
It calls for:
4 to 6 bone-in chicken pieces (I used 3 bone-free chicken breasts)
2 tablespoons olive oil, divided
1.5 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered (I used 2 red-skin potatoes, and I cut them in eighths)
1 medium onion, cut in eighths
1 packages (8oz) peeled baby carrots
Heavy Duty Aluminum Foil
PREHEAT oven to 425 degrees. Line a 13x9x2-inch pan with Heavy Duty Aluminum Foil. Place chicken pieces in pan. Brush with 1 tablespoon olive oil. Combine basil, rosemary, and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture on the chicken. Add remaining olive oil, potatoes, carrots, and onion to bowl with the herb mixtures; stir to coat. Arrange vegetables in an even layer around chicken. Cover dish with sheet of foil; fold back one corner of cover for heat circulation. Bake 45 to 50 minutes or until vegetables are done and meat thermometer read 170 degrees. Carefully remove cover.
Coming out of the oven.
Enjoy your dinner!