Preheat the oven to 425 F.
Place the chicken in a cast iron skillet, rub and massage with Butter, Lemon Juice, Kosher Salt, Onion Powder, Minced Garlic, Red Pepper Flakes, Sugar.
Add the Rosemary Spring and Chicken/Vegetable Broth.
Transfer the skillet into the oven and roast until the Chicken is cooked for about 15 - 20 minutes. Set aside
In same skillet, cook potatoes, zucchini , red bell pepper
Drizzle the remaining juice over the vegetables.
Serve and Enjoy