Double or triple the sauce ingredients to have extra to serve with the final product.

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(sauce) 3 Tablespoons butter (melted)

(sauce) 2 Tablespoon minced garlic

(sauce) 3 Tablespoons fresh chopped rosemary (or the whole little package)

(sauce) 1 teaspoon salt

(sauce) ½ teaspoon black pepper

(sauce) 3 Tablespoons honey

(sauce) 1 Tablespoon lemon juice

(sauce) 1 tsp lemon zest

(sauce) a pinch of smoked paprika

1 Tablespoon vegetable or canola oil

Two medium-sized chicken breasts

Splash of chicken stock for deglazing

1 cup sliced carrots (¼” thick)

2 cups cubed red potatoes (¼” thick)

½ medium lemon (sliced)

3 bunches fresh rosemary

1 bunch asparagus (chopped)

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Note: make sure everything is the correct thickness to cook in the oven together—like not cutting chicken too thin, and cutting the potatoes thin enough, etc.

1. Whisk together all of the ingredients for the sauce, adding the melted butter last (or else it will solidify early).

2. Pour over the chicken and let it marinate overnight.

3. Preheat the oven to 375 degrees F.

4. Drizzle a cast iron skillet with oil over high heat.

5. Add the chicken and cook on each side for 2 minutes to get a slight brown. Save the leftover marinade, and deglaze the pot with chicken stock (let is simmer a minute and then add to leftover marinade).

6. Add the carrots and potatoes around the chicken and pour the leftover marinade over the entire dish. (If you want extra creamy/crispy potatoes, put them in for 15 min ahead of everything else.)

7. Add the fresh rosemary bunches on top and some sliced lemons.

8. Cover and bake for 20 minutes.