Roasted Chicken Breast With Vegetables

5 Potatoes washed and cut to your desired size. (I prefer halved)
1 Pound baby carrots
1 Bell pepper cut in chunks
1 Lg onion cut in chunks
1/2 cup Chicken stock
3 Tbsp olive oil
1 tsp garlic powder  ------combine all dried spices in 1 small bowl for easy seasoning.      
1 tsp onion salt
1 tsp garlic pepper  ----You can substitute garlic salt.
Fresh ground pepper
2 tsp fresh thyme
3 lg chicken breast (bone in)

Preheat oven to 400
In lg bowl, add vegetables and 2 Tbsp olive oil, 1/2 mixed spices, and fresh ground pepper.  Coat well, and set aside.
 Wash and pat dry your chicken breasts.  In bowl add chicken, remaing spices, fresh pepper and remaining olive oil.  combine well.
In shallow baking pan lined with foil, add vegetables.  place your chicken breast, meat side down on top of vegetables.  Add chicken tock to pan.  top roasting pan with foil.  DO NOT tightly secure foil, just lay it on top. Roast in oven for 25 minutes with foil on, then remove foil, turn chicken over and roast another 25 minutes with foil off.  **This dish may require longer cooking time, depending on the size of you chicken breasts.  To test for doneness, you will be able to insert knife into thickest part of chicken easily without any resistance and juices run clear.**For crispier skin, for the last 1-2 minutes, place oven setting on broil.  Monitor closely.