Place the cut up potatoes, carrots, and onions into the bottom of a roasting pan. Season with salt and pepper to taste, then, drizzle with ¼ cup of extra virgin olive oil, mix well, and then spread the vegetable out evenly.
Next place the roasting rack into the pan and place the chicken, breast side up, onto the roasting rack. (Alternatively, place the chicken directly onto the vegetables in the center of the roasting pan).
Next, season the chicken liberally with salt, pepper, oregano, onion powder, garlic powered, and paprika. Rub the seasoning into the chicken then drizzle with the remaining ¼ cup of extra virgin olive oil. Rub the oil into the seasoning.
Place the roasting pan into the oven and bake at 375 for about 1 ½ hours, or until the juices are clear when you cut into the leg or thigh of the chicken. As needed, add the water to the bottom of the roasting pan if the vegetables are dry.
Ensure internal temperature of chicken is 165 degrees. Remove the roasting pan from the oven, cover the chicken with aluminum foil, and let the chicken rest for 20 minutes before serving.