4 large shallots, peeled and quartered 12 baby carrots, peeled 1 pound small red potatoes, halved lengthwise 2 1/2 tablespoons olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 pounds skinless, boneless chicken thighs 1 cup white wine 2 thyme sprigs 1 rosemary sprig 1 tablespoon all-purpose flour 1 1/2 cups unsalted chicken stock (such as Swanson), divided 1 tablespoon Dijon mustard 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme leaves

1. Place a jelly-roll pan in oven. Preheat oven to 425° (leave jelly-roll pan in oven as it preheats).
2. Combine first 3 ingredients in a bowl; drizzle with 1 1/2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Add vegetable mixture to preheated pan. Bake at 425° for 30 minutes or until golden and almost tender, stirring once.
3. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of chicken. Add chicken to pan; cook 3 minutes. Turn chicken over. Place pan in oven; bake chicken at 425° for 10 minutes or until done. Remove from pan, and let stand 10 minutes.
4. Return skillet to stovetop over medium-high heat. Add wine, thyme sprigs, and rosemary sprig; bring to a boil, scraping pan to loosen browned bits. Cook until liquid is reduced to 3 tablespoons (about 10 minutes). Place flour in a small bowl. Stir in 1/2 cup stock and mustard; add to pan. Cook 1 minute, stirring constantly with a whisk. Add remaining 1 cup stock and vegetable mixture to pan. Bring to a simmer; cook 2 minutes. Remove from heat; stir in chopped parsley and chopped thyme. Serve chicken with sauce and vegetables.