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Preheat oven to 425. Line a 13x9x2 inch pan with Heavy Duty Aluminum foil. Place chicken pieces in pan. Brush with 1 tablespoon olive oil. Combine basil, rosemary and garlic salt in a medium bowl; sprinkle 1/2 herb mixture on the chicken. Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange veggies in an even layer around the chicken. Cover dish with sheet of foil, fold back one corner of cover for heat circulation. Bake 45 to 50 minutes or until veggies are done.
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