To start, you will want to line your large roasting pan with parchment paper. DO NOT use wax paper. They are not the same thing and wax paper cannot be placed into the oven. This just helps with clean up and keeps the moisture in the chicken. At this point you can also preheat your oven to 350 degrees.

Next, place your raw chicken inside the lined pan arranging them so you have about 1/2 inch apart from each chicken. You just don’t want the chicken touching.

Take your olive oil and drizzle it over your chicken ensuring you coat the tops of the chicken. This will help the seasoning stick.

Pour the chicken stock into the pan ensuring it stays inside the parchment paper. It adds just a bit more flavor and keeps the chicken and vegetables moist.

Add your chopped potatoes and onions. Then add your steak seasoning and rosemary leaves on top of everything including the vegetables.

Place the pan into the oven and bake for about 1 hour at 350 degrees farenheit. Once the one hour is up, add your baby carrots and bake for an additional 20-30 minutes until the carrots are nice and soft.

Once your chicken reaches an internal temperate of 165 degrees, it’s done. Tip: If you want a more golden/crispy skin broil on high for about 5 minutes but make sure to watch it so you don’t burn the chicken.