Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Peel and chop the carrots and beets, chop the potatoes and peel the garlic cloves.
Add the olive oil, salt and pepper to a large mixing bowl. Add the chopped potatoes, carrots, beets and garlic to the bowl. Toss with the oil, salt and pepper.
Add the veggies to the baking sheet, reserving any excess olive oil in the bowl. Add the raw chicken to the large mixing bowl and toss with the leftover oil, salt and pepper.
Place the chicken in between the chopped vegetables. Bake for 40-45 minutes, or until the skin is golden brown and crispy and the chicken is fully cooked.Use a spatula to transfer to plates. Serve with rice, quinoa or pasta, or serve chicken and veggies on thier own.