Pat the chicken dry and cut it into bite-sized pieces, then add to a large mixing bowl.

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

Combine half of the seasoning blend with the chicken, sprinkle with 2 tablespoons of olive oil, add the minced garlic, lemon zest, and lemon juice. Stir until well-coated and refrigerate for 30 minutes to marinate.

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

Cut the baby carrots and potatoes in half, add them to the baking sheet with 2 tablespoons of olive oil, and sprinkle most of the remaining seasoning (reserve about 1 teaspoon). Roast for 20 minutes.

While the carrots and potatoes are roasting, chop the broccoli into bite-sized pieces.

After 20 minutes, stir the carrots and potatoes, moving them to one side of the pan. Add the broccoli, sprinkled with a bit of minced garlic, drizzle with the last tablespoon of olive oil, and sprinkle with the remaining seasoning. Toss gently.

Remove the marinated chicken from the fridge, discard any excess marinade, and spread it across the pan without overlapping.

Roast everything together for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the veggies are tender.

Optional: switch to broil for 1-2 minutes for an extra char.

Remove from the oven and enjoy hot. For an extra zing, squeeze fresh lemon juice over the finished dish just before serving!