Cafe by the River's Chicken & potatoes

8 pieces of cut up chicken seasoned with Tony's
1 stick oleo
2 large onions, sliced
5 lbs. potatoes, cut up in large pieces. (french fry style)
1 pk baby carrots

Melt oleo in heavy pot and lightly brown chicken (do not overcook). Transfer chicken to a roasting pan. Saute onions in chicken drippings. Add 1/4 cup of water to deglaze. Put potatoes and carrots on top of chicken and pour onions and juicw over all. Cover tightly and bake at 400 for 1 1/2 hours. Baste potaotes with juice every 1/2 hour.