1. Preheat an oven to 425 degrees F.
2. Marinate the chicken for at least 20 minutes.
3. Roast the baby potatoes with some oil, salt, and pepper for ~15 mins.
4. Add the chicken and cook until it reaches an internal temp of ~145 degrees F. Then add the asparagus. Remove when the chicken reaches 165 degrees F.
5. In a small bowl combine the feta, sundried tomatoes, and olives.
6. Remove the sheet pan and cover with the feta topping. Drizzle over with a bit of oil from the sundried tomatoes, juice from 1/2 lemon, and a bit more honey. Garnish with fresh basil leaves to finish it off!