In a separate container, stir together all the marinade ingredients (buttermilk, salt, pepper, honey, 1/4 cup peanut oil, garlic, parsley, sage, rosemary, thyme, and oregano) and pour the marinade over the chicken then cover and refrigerate for 8 to 48 hours.
Remove the chicken from the refrigerator 1 hour before you are ready to cook.
Preheat the oven to 400°F.
Lay the carrots evenly into the bottom of a large cast-iron skillet.
Remove the chicken from the buttermilk and shake off any excess marinade then place the chicken, breast side up, on top of the carrots.
Drizzle 2 TBSP of peanut oil on the chicken then rub it evenly all over the chicken.
Roast in the preheated oven for 25 minutes.
Now carefully place the broccoli around the chicken and drizzle with the remaining 1 TBSP of peanut oil then return the skillet to the oven for 20 minutes.
Reduce the oven temperature to 325°F and cook for about 30 more minutes or until the chicken is cooked through (165°F).
Take the chicken out of the oven and allow to rest for 15 minutes before carving.
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