Preheat oven to 350F/180C.
Place chicken in large roasting pan. Scatter your chosen veggies all around the chicken. Sprinkle the herbs over everything, then sprinkle on the Seasoned Salt. Pour a little olive oil over the top of everything. Pour water over veggies (as little or as much as you want--but I do suggest using enough to cover the bottom, at least, to keep the veggies moist and to keep anything from scorching the bottom of the pan).
Put on the lid and pop into your oven. Bake until chicken is done--I usually let it go for a few hours. If you have a big bird (5+ pounds), you'll want to cook it for longer. For a small bird (3-5 pounds), 2 hours is probably just right.
After removing from the oven, let sit, covered, for about 20 minutes so it can finish cooking. Enjoy!