Preheat your oven to 350℉ and line a baking sheet with parchment paper.
Combine minced garlic, Herbs de Provence, melted butter, olive oil, salt and pepper and mix until fully combined.
Chop the carrots and potatoes and slice the shallot into bite sized pieces. Place in a large bowl.
Coat the veggies in half of the dressing mixture and toss until evenly combined.
Bake the veggies for 30 minutes.
After 30 minutes, remove the veggies from the oven and make a spot in the center of the tray for your chicken.
With the chicken in the center, use the rest of the dressing mixture to coat the chicken.
Bake for an additional 20 minutes (or until potatoes are fork tender).
Plate the chicken with the veggies surrounding it and enjoy!
