Peel sweet potatoes and cut into 1 inch pieces. Set aside.
In small bowl, mix 5 tablespoons olive oil, 5 tablespoons honey, and 4 tablespoons lemon juice with a pinch of rosemary and a pinch of black pepper. Reserve 2-4 tablespoons of this mixture and set aside. Add sweet potato pieces to bowl of original mixture, toss to coat. Set aside.
Spray baking/cookie sheet with non-stick cooking spray. Arrange chicken on sheet leaving room for the potatoes. Spread 1 tablespoon butter on each chicken breast, top with salt, pepper, rosemary, thyme, basil, and garlic powder to taste.
If using Frozen Chicken: put it in the oven as-is for 20 minutes, then add the potatoes, sprinkling with coarse sea salt, and cook for an additional 20 minutes, until chicken has reached an internal temperature of 165 degrees and potatoes are fork tender.
If using Fresh or Thawed Chicken: Arrange chicken and potatoes (sprinkled with coarse sea salt) on the baking sheet and bake for 20 minutes until chicken has reached an internal temperature of 165 degrees and potatoes are fork tender.
After removing the chicken and potatoes from the oven, place desired amount of asparagus (I use 10 pieces per person) on baking sheet. Pour 1-2 teaspoons of olive oil on asparagus, toss with fingers to coat. Sprinkle with salt and pepper. Roast in oven for 5-7 minutes.
Plate. Pour reserved lemon honey mixture over chicken, 1 tablespoon per serving.