Preheat oven to 450 degrees. Fill a large pot halfway with water. Heat a large pan over medium-high heat. Pat chicken dry with a paper towel. Season all over with salt, pepper, and Tuscan heat spice, then drizzle with olive oil. Massage with hands, rubbing seasonings into chicken skin.

Place chicken in pan skin-side down. Carefully place pot with water on top to weigh chicken down. Cook until skin is browned and crisp, 10-12 minutes. (TIP: If chicken browns too quickly, reduce heat to medium.)

Wash and dry all produce. Halve potatoes. Trim bottom inch from baby broccoli. Halve lemon. Halve and peel onion, then cut into 3/4-inch-thick wedges. Pick rosemary leaves until you have 2 TBSP; discard stems. Toss potatoes, onion, rosemary, and a large drizzle of olive oil on a baking sheet. Season with salt and pepper.

Place lemon halves toward edges of same baking sheet cut-side down. Lay chicken skin-side up on top of veggies in center of baking sheet. Roast in oven until no longer pink in thickest part of thigh, 30-40 minutes (we’ll be adding more items to the sheet before the chicken is done).

After chicken has roasted 20 minutes, toss baby broccoli with a drizzle of olive oil. Season with salt and pepper. Remove sheet from oven and add baby broccoli to same sheet. Return to oven and continue roasting until baby broccoli is tender and chicken is done. Let rest 5 minutes after removing from oven.

Insert a knife between chicken thigh and breast, pulling leg away to separate into two pieces. If you would like everyone to have both dark and white meat, cut between drumstick and thigh, then divide breast in half. Divide veggies and chicken between plates. Drizzle with juice from roasted lemon.