Preheat oven to 425 degrees.
In a large cast iron skillet, heat 2 T olive oil over medium-high heat.
Season the chicken breasts with salt and pepper. Place the chicken, skin side down, in the skillet.
Add the lemons halves, cut side down, to the skillet. Cook for 10 minutes. The chicken should be crispy and the lemons charred.
Transfer the lemons to a small rimmed baking sheet.
Flip the chicken and cook for 4 minutes. Transfer the chicken to the baking sheet with the lemons.
Pour the drippings from the skillet into a small bowl and set aside.
Return the skillet to the burner over medium-high heat. Add 2 T olive oil and, using a wooden spoon, scrape the browned bits loose.
Add the fingerling potatoes and cook for 5 minutes.
Add the Brussels sprouts, shallots and two springs of rosemary to the skillet. Season generously with salt and pepper. Cook until the vegetables are charred, about 5 minutes. Remove from heat.
Add the garlic, mustard, Worcestershire sauce and honey to the bowl with the pan drippings. Whisk to combine.
Add the juice from the charred lemons and whisk to combine.
Return the charred lemons to the pan with the vegetables. Arrange the chicken breasts, skin side up, on top of the vegetables.
Pour the drippings mixture over the chicken. Add the remaining sprigs of rosemary.
Place the skillet in the oven and roast for 18 minutes. Remove from oven and let stand for 5 minutes before serving.
This recipe is my adapted version of the Rosemary Chicken Thighs and Vegetables recipe from the March 2019 issue of Southern Living Magazine.