Roasted Chicken and Potatoes
1 whole chicken, cut up, skin-on preferred
8-10 red potatoes, cut into cubes
4 carrots, peeled and cut into large pieces
1 large onion, cut into large chunks
3 cloves garlic, sliced
2 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon salt
Ground black pepper, to taste
3 bay leaves
Preheat oven to 450-degrees F and coat a large 9 x 13-inch baking dish with cooking spray. Add chicken, potatoes, carrots, onion, garlic and bay leaves.
Drizzle with oil, then sprinkle with cumin, dried herbs, salt and pepper. Using your hands, mix well. Bake for 55-60 minutes, or until potatoes are fork tender and chicken juices run clear when poked. Remove from oven and enjoy!