Roast Herbed Chicken and Veggies

• 3 tablespoons olive oil
• 2 teaspoons dried basil, crushed
• 2 teaspoons dried marjoram, crushed
• 1 teaspoon dried rosemary, crushed
• 2 garlic cloves, minced
• 12 teaspoon salt
• 14 teaspoon pepper
• 4 carrots, peeled and cut into 1 1/2-inch pieces
• 1 onion, cut into wedges
• 1 (3 -3 1/2 lb) whole chickens, cut up

1. In a small bowl combine oil, basil, marjoram, rosemary, garlic, salt and pepper.
2. In a shallow roasting pan, drizzle half of the mixture over the veggies, toss to combine and push to edges of pan.
3. Brush the remaining oil mixture on the chicken pieces.
4. Place chicken in prepared pan.
5. Roast, uncovered in a 425 degree oven for 35-45 minuntes or until chicken is no longer pink and veggies are tender.

olive oil, basil, rosemary, garlic, salt, pepper, carrots, onion, whole chickens

Taken from www.food.com/recipe/roast-herbed-chicken-and-veggies-283466 (may not work)