Goat Cheese Chicken with Figgy Balsamic, Roasted Potatoes & Carrots

24 oz potatoes, cut into 1/2 inch dice
18 oz carrots, sliced into 1/2 inch pieces
2 tsp garlic powder
2 oz goat cheese
4 green onions, sliced and separated (whites from greens)
20 oz chicken cutlets
2 tsp dried rosemary
1 1/2 Tbsp chicken stock concentrate
1/4 c balsamic 
2-4 Tbsp fig jam
1 Tbsp butter

Preheat oven to 450. Toss veggies with oil, garlic powder, salt, & pepper. Roast on top rack, 20-25 minutes, tossing halfway through. 

Pat chicken dry with paper towels and pound with mallet until 1/2 inch thick. Season with salt, pepper, and 2/3 of the rosemary. Heat a drizzle of oil over medium heat. Cook chicken 4-6 minutes per side, until browned. In the last 2 minutes of cooking, top chicken with goat cheese, covering the pan to melt the cheese. Remove pan from heat and keep covered until ready to serve. 

While the chicken cooks, heat a drizzle of oil in a small pan on medium heat. Add scallion whites, remaining rosemary, and cook 1-2 minutes. Stir in stock concentrate, vinegar, jam, and 1/3 cup of water. Bring to a simmer and cook 2-3 minutes, stirring occasionally, until thickened. Remove pan from heat and stir in 1 Tbsp butter. Season with salt and pepper. 

Top chicken with sauce and serve with veggies. Add scallion greens to the veggies.