Season the chicken with salt and pepper and 1/2 teaspoon of garlic powder. Spray the bottom of an oven safe braiser or dutch oven with cooking spray and using the stove-top, brown the chicken on both sides over medium-high heat.
In a medium sized bowl, toss the carrots and potatoes with the olive oil, 1 tablespoon chopped rosemary, salt, pepper and remaining garlic powder. Place them in with the chicken and sprinkle the remaining rosemary over the chicken.
Cover and bake in the oven for 30 minutes.
Remove and serve immediately.
Originally posted February 2016, recipe and post updated June 2018.