Preheat the oven to 450 F. Line a large cookie sheet/baking pan with a baking sheet.

In a small bowl, combine oregano, thyme, basil, rosemary, minced garlic and 1 teaspoon salt.

In a medium bowl, toss potatoes with 1 tablespoon oil and 1 teaspoon seasoning mix made in step 2. Spread potatoes over the baking tray and place in the oven for 15 minutes. Use the same bowl to toss the remaining vegetables with 1 tablespoon oil and 1 1/2 teaspoons prepared seasoning mix. After the 15 minutes has passed, remove the tray from the oven and add the remaining vegetables. Stir the potatoes around with the new vegetables and arrange in a single layer. Return to the oven for 15-20 more minutes and set aside to cool when done.

Meanwhile, sprinkle about 1/4 teaspoon salt over one side of chicken fillets. Heat a large nonstick skillet over medium heat and add 1 tablespoon oil to the pan. When hot, place chicken fillets seasoned side down in the pan. Sprinkle another teaspoon salt and about half of the remaining seasoning mix over the chicken.

Flip chicken fillets after 7-8 minutes. Sprinkle with remaining seasoning mix and cook until the internal temperature reaches 165 degrees F.

Consume immediately or divide chicken and roasted veggies between four airtight containers and store in the refrigerator. Consume within 4 days.