A variation on Marion Cunningham's roast chicken recipe

Ingredients

• 2 bone-in, skin-on chicken breasts (or your favorite chicken pieces)
• Olive oil (extra lite)
• Salt & pepper to taste
• 1/8 teaspoon Paprika
• 1/8 teaspoon Thyme
• 1/8 teaspoon Marjoram
• 1/8 teaspoon Rosemary
• 1/2 of a red onion coarsely chopped
• 1 large carrot, peeled, coarsely chunked
• 1 large russet potato, scrubbed and cut into bite-size chunks