Preheat oven to 190˚C (170˚C fan forced). Place sweet potatoes, potatoes, carrots, McCormick Mixed Herbs and 2 tablespoons of oil in a large bowl, season well with McCormick Sea Salt and Black Pepper and toss to combine. Arrange vegetables in the base of a large roasting pan.
Brush chicken with remaining oil and coat with McCormick Season All Seasoning, then place chicken on top of vegetables and roast for 1½ hours turning vegetables every 20 minutes until tender, golden and chicken juices run clear.
Serve carved roast chicken with vegetables and gravy.
Chicken pieces can be substituted for a whole chicken, shortening the cooking time accordingly, until chicken is cooked through.