Preheat oven to 450 degrees

Wash and dry all produce

Peel, trim, and diagonally cut carrots into 3/4-inch pieces

Dice all the potatoes into 1/2-inch pieces

Strip rosemary leaves from half the sprigs; finely chopped 1 Tbsp worth

Toss the carrots and potatoes into a baking sheet. Cover with 2 tsp of chopped rosemary, a large drizzle of oil, salt, and pepper. Roast in the oven until softened, about 15 minutes

Halve, peel, and thinks slice onion. Finely chop 1/2-cup worth.

Peel and finely chop garlic.

Pat chicken dry with paper towels; season with salt and pepper. Cover with 2 Tbsp of flour. Heat a large drizzle of oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Turn off heat; transfer chicken to a cutting board.

While chicken is cooking, combined slice onion, a drizzle of oil, salt and pepper in a small bowl. Top roasted veggies with seasoned onion. Return to oven until everything is browned and tender, about 12-15 minutes.

Add a drizzle of oil to the pan. Add garlic, chopped onion, remaining rosemary, salt, and pepper. Cook, stirring, until softened; 1-2 minutes. Add chicken stock concentrate and 1/3 cup water. Simmer until thickened, 2-3 minutes. Remove from heat. Stir in 2 Tbsp butter.

Thinly slice chicken crosswise; divide between plates along with roasted veggies. Top chicken with pan sauce and serve. (Garnish with reserved rosemary sprigs for extra flair!)