Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.
In small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well. Brush half of oil mixture on vegetables. Place chicken pieces, meaty side up, over vegetables. Brush chicken with remaining oil mixture.
Bake at 375°F. for 45 minutes. Baste with pan juices; bake an additional 15 to 20 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender. Baste with pan juices before serving.