Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet and a small casserole dish.Thoroughly rinse produce and pat dry. Halve and juice lemon into a small bowl, removing any seeds. Finely chop garlic. Stem rosemary and thyme. Scrub potatoes and slice in half.

In a small bowl, coat potatoes with 1 Tbsp. olive oil, salt and pepper, and smoked paprika. Place on baking sheet and roast in the oven for 15 minutes, or until browned and fork tender.

Rinse chicken breasts and pat dry. Rub a light pinch of salt and pepper and half of the garlic clove over both sides of chicken breasts. Melt half the butter and remaining garlic in a medium pan over medium-high heat. Add chicken and half the lemon juice and cook each side of the chicken for 4 minutes, or until golden brown. Move chicken to small casserole dish and top with half of the rosemary and half of the thyme and place in the oven. Bake for 10-15 minutes, or until internal temperature reaches 165 degrees. Remove from oven and rest chicken.

Bring a medium pot of lightly salted water to a boil. Add carrots and let boil for 7-8 minutes, until fork tender. Remove from heat and drain the water from the carrots. Stir in the remaining butter, remaining thyme, and salt and pepper to taste.

Place chicken breast on the plate. Arrange half of the carrots on one side of the chicken and half the potatoes on the other. Garnish with any remaining rosemary and thyme and a crack of fresh black pepper.