Rub the chicken all over with the Chicken mixture.
Place the Potatoes, Carrots, and Onion on a large sheet pan.
Drizzle the vegetables with 1 tablespoon Olive Oil, Salt, and Pepper.
Place the chicken on top of the vegetables.
Roast for 50-60 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature of the chicken should reach 165°F (74°C).
Let rest for 10 minutes before carving and serving.
