Servings: 4

2 lbs. bone-in chicken pieces thighs, breasts, and/or drumsticks (I used 8 drumsticks) 2 lbs. bone-in chicken pieces thighs, breasts, and/or drumsticks (I used 8 drumsticks)
1 pound baby red potatoes you can leave them whole if they’re small, or cut larger potatoes in half 1 pound baby red potatoes you can leave them whole if they’re small, or cut larger potatoes in half
½ pound carrots peeled and sliced into large chunks (or whole baby carrots) ½ pound carrots peeled and sliced into large chunks (or whole baby carrots)
1 onion chopped into large chunks 1 onion chopped into large chunks
1 tablespoon olive oil 1 tablespoon olive oil
½ teaspoon minced dried onion ½ teaspoon minced dried onion
½ teaspoon minced dried basil ½ teaspoon minced dried basil
½ teaspoon minced dried parsley ½ teaspoon minced dried parsley
½ teaspoon minced dried garlic ½ teaspoon minced dried garlic
½ teaspoon salt ½ teaspoon salt

Place chicken and vegetables in a 9 x 13-inch baking dish that has been sprayed with cooking spray. Drizzle with oil, sprinkle with herbs and salt, and toss to coat.
Cover tightly with plastic wrap and foil; freeze until ready to bake.
When ready to bake, thaw dish in refrigerator overnight.
Remove the cover and bake in a 375-degree oven for 1 hour. Check to see if the chicken is cooked through. Return to the oven, if necessary, until chicken is done and vegetables are tender.