Lemon rosemary chicken, herbed carrots and red potatoes, and sweet & spicy brussels sprouts roasted all together on one pan in under an hour
Butterfly chicken breast then cut into two-inch pieces. Drizzle with lemon juice and about one tablespoon olive oil, season with sea salt, black pepper, and two teaspoons dried rosemary. Toss chicken to coat in oil and spices, then set aside.
Cut carrots and red potatoes into one-inch pieces. Season with sea salt, black pepper, and dried rosemary. Drizzle with another tablespoon olive oil, toss to coat, and set aside.
Cut brussels sprouts into halves. Season with sea salt and crushed red pepper. Drizzle with honey and a tablespoon olive oil. Toss and set aside.