1. Preheat oven to 400°F (205°C). Line a large sheet pan with parchment or lightly grease.

2. In a bowl, toss chicken with dried parsley, Italian seasoning, 1 tsp minced garlic, onion powder, paprika, seasoned salt, pepper, zest and juice of 1 lemon, and 2 Tbsp olive oil.

3. In another bowl, toss halved baby carrots and baby golden potatoes with 2 Tbsp olive oil, plus a pinch of salt and pepper.

4. Spread seasoned chicken, carrots, and potatoes in an even layer on the prepared sheet pan.

5. Roast for 20–25 minutes, until chicken is almost cooked through and potatoes are starting to soften.

6. In a small bowl, toss broccoli florets with remaining 1 Tbsp olive oil, 1/2 Tbsp minced garlic, and a pinch of salt.

7. Add broccoli to the sheet pan, gently tossing with the chicken and other vegetables.

8. Return to the oven and roast 10–12 more minutes, until broccoli is crisp-tender and chicken reaches 165°F (74°C).

9. Squeeze the remaining lemon over the pan, garnish with extra parsley if desired, and serve warm.