Step 1: Make marinade
Combine Hudson Bay Beef Spice, vinegar, 1/4 cup olive oil, lemon juice, and 2 cloves of minced garlic in a gallon-size zip-top bag. Add chicken and toss to coat. Refrigerate for about 1 hour. Meanwhile, toss veggies with 1 Tbsp. oil, remaining 2 cloves minced garlic, lemon zest, Cracked Rosemary, and a few pinches of Salt & Pepper Tableside Seasoning.
Step 2: Sear and bake chicken
Remove chicken from marinade and reserve remaining liquid. Preheat oven to 450 degrees. In a large cast iron (or other oven-safe) skillet, heat 1 Tbsp. oil over medium-high heat. Sprinkle chicken pieces with Salt & Pepper Tableside Seasoning, then sear for about 5 min. per side until golden brown. Transfer chicken to a plate. Add seasoned veggies to skillet and stir to coat with chicken drippings. Cook for about 5 min., stirring once or twice. Set chicken, skin side up, on top of veggies. Transfer skillet to oven and roast for 30 to 40 min. until internal temperature of chicken reaches 175 degrees.
Step 3: Make sauce
Meanwhile, in a small pot, bring reserved marinade and chicken broth to a boil. Keep sauce at a low boil for about 20 min. until it reduces by about half. Remove from heat, stir in butter until melted, and set sauce aside until chicken is done. Once chicken comes out of the oven, reheat sauce to warm through then drizzle over chicken & veggies before serving.