Preheat your oven to 325 degrees Fahrenheit.
Heat a very large oven-safe pan over medium-high heat on the stove top and add the olive oil.
Brown the chicken pieces in the pan on all sides, until the outside has reached a nice golden brown.
Remove the chicken pieces from the pan and set them aside on a plate.
Add the potatoes and carrots to the pan with the chicken liquid and allow the vegetables to brown slightly in the liquid on all sides for about 5-7 minutes.
Remove the vegetables to a plate and set aside once they've caramelized slightly.
Turn the heat to medium. Add the flour to the liquid left in the pan and whisk until the flour is absorbed.
Whisk in the thyme, rosemary and salt and pepper and continue to toast the flour for about one more minute, whisking constantly.
Slowly add the wine and whisk as you add it to prevent lumps.
Add the chicken stock slowly, whisking as you add it to break up any lumps that form.
Let the sauce bubble away, whisking gently as it cooks for about 4 minutes.
Add the potatoes and carrots back into the pan, nestling them into the sauce until they're submerged.
Add the chicken pieces into the sauce as well, nestling them into the sauce and vegetables.
Cover the pan with the lid and roast for about 35-40 minutes at 325 degrees Fahrenheit or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the potatoes are tender.
Remove the pan from the oven when the chicken is cooked through and allow it to rest, covered, for about 5 minutes before serving.