Italian Roasted Chicken

4-6 Skinless but Boned Chicken (Breast, thighs and drumsticks)
4-6 Washed and cut into quarters
10 Peeled and chopped into 2 inch chunks Carrots
1/4 Cup Olive Oil
1 T. Dried Italian herbs
1 t. Salt

Put Potatoes and carrots into a large bowl. Add Oil, herbs, garlic and salt. Sir, coating veggies evenly with oil. Pour veggies into roasting pan/sided cookie sheet/jelly roll pan. Do not pour any excess oil out of bowl. Add Chicken to bowl sir, coating chicken evenly with excess oil Place chicken into roasting pan round veggies. Bake 350 for 1 hour.