Peel the carrots and chop them into wide slices. Cut the potatoes into wide cubes.
In a bowl, place the chicken, potatoes, and carrots; then add the oil, mustard, and hot sauce.
Season with the salt, black pepper, garlic powder, and rosemary; then stir the ingredients until they are incorporated. Cover the bowl and refrigerate it for at least two hours.
Stack the chicken with the vegetables and the seasoning as a single layer in a non-stick oven sheet. Place the sheet in a preheated oven at 200oC until the ingredients are cooked and browned.
Take the sheet out of the oven and serve it immediately on your dining table.