1. In a small mason jar combine the marinade ingredients and shake well. Cut the chicken breasts in half and marinate for at least one hour.
2. Preheat an oven to 420 degrees F.
3. Roast the potatoes and carrots for ~10 minutes with a bit of olive oil, salt, and pepper. Make sure to flip them at this point as they will cook for another 20-30 mins.
4. Add the marinated chicken to the pan and cook to ~145 degrees F (~15-20 minutes).
5. Wedge the asparagus spears throughout the pan and return to the oven. Cook until the chicken reaches an internal temperature of 160 degrees F and the asparagus is soft.
6. Remove the sheet pan from the oven and rest for ~5 minutes.
7. In a small bowl combine feta cheese, honey, fresh dill, the juice of 1/2 a lemon and mix together lightly. Smother over the sheet pan dish & serve!