First set the oven on 450F. Spray olive oil a cookie sheet or line it with aluminum foil and spray it. Cut up a medium sized potato into the shape and size YOU want. Arrange them on the cookie sheet skin side down and spray them with olive oil. Salt and pepper to taste. Put em in the oven. Peel and cut up the carrots and put them in a small bowl. Spray them with olive oil and sprinkle salt and pepper. Toss them and repeat the treatment.

Seed the jalapeño and chop it and the onion up pretty finely. Put a small skillet on the stove at medium heat and add the olive oil. put the jalapeño and the onion in. Add the salt, black pepper, red pepper flakes and the garlic powder. Stir it as the veggies get soft.

Have your chicken waiting in a bowl and add the peppers and onion mixture. Squeeze 1/2 of the lemon on top. Don't toss them. Just let them sit a little while until the potatoes start to get brown.

When the potatoes are starting to brown push them to the outside of the pan and place the chicken and the carrots in the middle. Cook it for about another 10 to 15 minutes depending on the thickness of the chicken. Poke a finger in the thickest piece of chicken and if it's firm it's done or take the temp with a meat thermometer. It needs to be 175F. Or, cut the biggest, thickest in half across the thickest part and if it is tan inside, not pink, it is done.

Squeeze the rest of the lemon on the chicken and garnish with the cilantro or parsley or basil. Enjoy it! You deserve it!