Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown.

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper.

Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven. Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem.

Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices.

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice.

Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper.