1. Pat the chicken breasts dry with a paper towel, cut into 1½-inch chunks, and transfer to a large mixing bowl.

2. In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.

3. Add half of the seasoning blend to the chicken along with 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice.

4. Stir well to coat the chicken evenly, cover, and refrigerate for about 30 minutes to marinate.

5. Preheat the oven to 425°F and line a large baking sheet with parchment paper.

6. Slice the baby carrots lengthwise and cut the baby potatoes in half (or quarters if large).

7. Place carrots and potatoes on the baking sheet with 2 tablespoons olive oil and most of the remaining seasoning mix, then toss to coat.

8. Roast the vegetables in the oven for 20 minutes.

9. While they bake, chop the broccoli into bite-sized florets.

10. Remove the pan from the oven, stir the carrots and potatoes, and move them to one side of the pan.

11. Add the broccoli to the other side with the minced garlic.

12. Drizzle with the remaining tablespoon of olive oil and sprinkle with the last of the seasoning, tossing to coat.

13. Spread the marinated chicken pieces across the pan, ensuring they are not overlapping.

14. Return the pan to the oven and roast for 15–20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

15. For extra browning, switch the oven to broil on high for the last 1–2 minutes while watching carefully.

16. Remove from the oven and serve hot.