1. Pat chicken breasts dry with paper towels, then cut into 1.5-inch chunks. In a large mixing bowl, combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper. Add chicken pieces along with 2 tablespoons olive oil, minced garlic, lemon zest, and juice from both lemons. Toss everything together until chicken is evenly coated, then cover and refrigerate for 30 minutes.

2. Set your oven to 425°F and let it preheat for at least 20 minutes. Line your baking sheet with parchment paper for easier cleanup.

3. Arrange baby carrots (halved lengthwise) and potatoes (halved or quartered) on your prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with most of your remaining seasoning blend, saving about 1 teaspoon. Toss vegetables to coat evenly and spread in a single layer. Roast for 20 minutes.

4. Remove the pan from the oven after 20 minutes. Give vegetables a quick stir and push them to one side. Add broccoli florets with a bit more minced garlic, drizzle with the final tablespoon of olive oil, and sprinkle with reserved seasoning. Place marinated chicken pieces on the other side of the pan, discarding excess marinade. Make sure nothing overlaps.

5. Return pan to the oven and roast for 15-20 minutes. Chicken is done when it reaches an internal temperature of 165°F. For extra browning, switch to broil for the last 1-2 minutes, watching carefully. Let everything rest for 5 minutes before serving.