Preheat oven to 180°C.
Rub chicken pieces with 2 tsp (10ml) olive oil and season.
Place butternut, potatoes and tomatoes in a single layer in a large roasting pan.
Add remaining oil, season and toss to coat.
Top with chicken pieces.
Roast for 45-60 minutes until veg is golden and meat juices run clear.
Sprinkle with basil and serve.