In a bowl, combine potatoes with oven fry seasoning and ½ Tbsp (7.5 ml) oil.
In a second bowl, combine carrots and onions with vegetable seasoning and ½ Tbsp (7.5 ml) oil.
Surround chicken with potatoes and vegetables. Close lid and microwave on high for 18–20 minutes.
Remove lid to crisp the top and cook for 7 minutes more or until chicken is cooked through and has reached a safe internal temperature of 165° F (74° C) when instant-read thermometer is inserted into the thickest part of the thigh.
Tip: keep bones to make a delicious broth and leftover chicken meat can be use for sandwiches, salad and soups.