Prepare the chicken:
In a small bowl whisk together honey, olive oil, juice of 1 lemon, 1 tbsp of rosemary removed from sprigs, salt, and pepper until a sticky lemon sauce is formed
For the carrots, ensure all are around similar thickness and size. If there are ones larger than others, cut in half or quarters. In a large bowl, coat carrots with olive oil and salt. In the deep pan, surround chicken with carrots. In the deep pan, surround chicken with carrots and place chicken in oven to cook until chicken is cooked through. (about 1 hour 15 minutes.) (all chicken should have a temperature of 165F to be considered safe for eating)
Meanwhile, add collard greens to the same mixing bowl carrots were coated with oil in and coat collard greens. Season with salt to taste. Steam collard greens for 2-3 minutes.
5 minutes before removing the chicken from oven, add collard greens and cook for a remaining 5 minutes. Take chicken out of oven and cover with aluminum foil, and allow to rest about 30 minutes before serving. Remove from oven and cover with aluminum foil, and allow to rest about 30 minutes before