I washed the potatoes and peeled the carrots and then cut them into a little bigger than bite sized pieces. I did the same with the onion. Place all those in a 9X13 inch pan, drizzle with olive oil. I then sprinkled on dried oregano and rosemary and powdered garlic. But please feel free to use what ever tastes good to you! Put that in the oven to bake while you get the chicken ready.
Skin a whole chicken. You can leave the skin in if you like, I just don't like. :o) Then cut it up into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts). By the time this is done, the veggies will have begun to cook nicely. (You could skip the step and use a pre-cut up chicken or your favorite chicken parts- chicken breasts, legs and thighs, etc.)
Pull the pan out of the oven and stir the veggies. Place the chicken on top of the veggies and sprinkle with the herbs and seasonings. Place back in the oven to cook till done. Should take between 30-45 minutes. Till the chicken temps between 165-180.
Mean while, place the chicken carcass in a large pot and cover with water. Put a lid on it and place on the stove. Add seasonings if you wish but it is not necessary. Allow to simmer on the stove for 2-how ever many hours! :o) When done, pull the chicken from the water and allow to cool on a plate for a bit then using your hands, pick off any bits of meat you can find. Add to the chicken broth and place in quart sized zip top baggies (I usually do about 2 cups per bag). Lay them down on a cookie sheet and place in the freezer over night to get solid.
Now you have a nice meal and chicken broth for later use!