Baked Chicken W/ Fall Vegetables

* 1 med. onion, peeled & cut into 3/4" pieces
* 1 med. potato, scrubbed & cut into 3/4" pieces
* 1 med. sweet potato, peeled & cut into 3/4-inch pieces (instead of one of each, could use 2 of one type of potato)
* 2 parsnips, peeled & cut into 3/4" pieces
* 2 med. carrots, peeled & cut into 3/4" pieces
* 3 Tbl. EV olive oil, divided
* 1 1/2 tsp. salt, divided
* 1 1/2 tsp. pepper, divided
* 1 Tbl. fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided
* 1 Tbl. fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided
* 1/2 c. chicken broth
* 1 tsp. sweet paprika
* 3-4 lbs. chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)

Place baking rack in the upper third of oven and preheat to 400 degrees F. In a large bowl or 1 gallon zipper storage bag, combine onion, potatoes, parsnips, carrots, 2 Tbl. olive oil, 1 tsp. salt, 1 tsp. pepper, 1 1/2 tsp. rosemary & 1 1/2 tsp. sage (if using dried herbs, use 3/4 tsp. each rosemary & sage). Mix well & place on a foil-lined rimmed sheet pan or shallow roasting pan. Pour the chicken broth over the vegetables. In a small bowl, mix together remaining 1 Tbl. olive oil, 1 1/2 tsp. rosemary, 1 1/2 tsp. sage & paprika (if using dried herbs, use 3/4 tsp. each rosemary & sage). Season chicken parts with remaining 1/2 tsp. salt & 1/2 tsp. pepper, & brush with oil and seasoning mixture from small bowl. Place chicken in pan on top of vegetables. Cover pan with aluminum foil and bake for 30 min. Remove foil, baste chicken & vegetables with the pan juices and bake for an additional 30 min., or until the chicken is fully cooked. On a meat thermometer, chicken thighs should be 165 degrees F & breasts should read 170 degrees F. Let chicken & vegetables sit for 5-10 min. before serving.