Herb roasted chicken and vegetables

Heat oven to 425

Line a 13x9 pan with foil

Place chicken into pan and brush with 1 tbsp olive oil

Combine basil, rosemary and garlic salt in a bowl. Sprinkle half the herb mixture on the chicken.

Add remaining olive oil, potatoes, carrots, onion to bowl with leftover herbs and coat. Arrange veges in an even layer around chicken.

Cover dish with foil, peel back corner for heat circulation.

Bake 45-50 mins or until veges are tender and meat reads 170 for white meat or 180 for dark meat. Remove cover and serve.

Tip - to line pan turn over and wrap foil around outside of the pan. Turn pan over and place foil inside.