4 boneless, skinless chicken breasts (or thighs)

2 cups broccoli florets

2 cups baby potatoes, halved

1 cup carrots, sliced

1 red bell pepper, chopped

1 zucchini, sliced

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

Optional: lemon wedges & fresh parsley for garnish

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Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.

Prep veggies: Place all vegetables on the sheet pan. Drizzle with half the olive oil and toss with half the seasoning.

Season chicken: In a bowl, mix remaining oil, garlic, and spices. Coat the chicken evenly.

Arrange: Place chicken on the pan among the vegetables.

Roast: Bake for 30–35 minutes, or until chicken reaches 165°F (74°C) internally and veggies are tender.

Optional finish: Broil for 2–3 minutes for a golden, slightly crispy finish.

Serve: Garnish with lemon juice and parsley if desired.

Cut evenly: Keep vegetables similar in size so they cook evenly.
Don’t overcrowd: Spread everything out to ensure roasting (not steaming).
Use thighs for juiciness: Chicken thighs stay more tender and flavorful.
Pre-roast potatoes: If using large or dense potatoes, roast them for 10 minutes before adding chicken.
High heat is key: 400°F helps caramelize veggies and lock in flavor.

Low-carb version: Swap potatoes for cauliflower or green beans.
Spicy kick: Add chili flakes or cayenne pepper.
Mediterranean style: Use oregano, lemon, and add olives & feta after baking.
Honey garlic glaze: Brush chicken with a mix of honey + garlic + soy sauce before baking.
BBQ twist: Use your favorite BBQ seasoning or sauce.