Roasted Chicken and Vegetables Provencal

8 small new red potatoes, quartered
1 small yellow squash, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into eights
1 (8 oz.) pkg. fresh mushrooms
1/4 cup olive oil
2 tsp. dried basil leaves
2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
3 lb. chicken breasts or chicken tenders

Heat oven to 375. In ungreased 9x113 inch baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.

In a small bowl combine oil and herbs and spices and mix well. Brush half the oil mixture on vegetables. Place chicken pieces over vegetables. Brush chicken with remaining oil mixture.
Bake at 375 for 45 minutes. Baste with pan juices; bake an additional 15-20 minutes, or until chicken in fork tender or vegetables are tender. Baste with pan juices just before serving.