Sprinkle chicken thighs with 4-1-1 seasoning on both sides. Set aside.
Place the carrots in the bottom of the kettle. Add potatoes, onions and garlic on top of the carrots. Spread about 2/3 of the herb sprigs over the vegetables. No need to strip the leaves. The twigs are removed before serving. Lightly sprinkle 4-1-1 seasoning over top of vegetables and herbs.
Lay chicken pieces on top. Cover.
Cook at 350 degrees for 2 hours or until chicken reaches an internal temperature of 165 degrees. To brown chicken, remove to a baking dish and place under a broiler until it reaches your desired degree of brown.
Serve chicken and vegetables hot.