Preheat the oven. Set it to 425°F (220°C). A hot oven helps the veggies caramelize and the chicken stay juicy.

Prep the veggies. Spread potatoes, broccoli, bell pepper, onion, and carrots on a large baking sheet. Drizzle with olive oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, smoked paprika, and Italian seasoning. Toss to coat, then spread into an even layer, leaving space for the chicken.

Pat the chicken dry. Blot with paper towels so it sears well. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. If the breasts are very thick, lightly pound to even thickness for faster, even cooking.

Sear the chicken (optional but recommended). Heat a large skillet over medium-high with a teaspoon of oil. Sear chicken 2–3 minutes per side until golden. You’re not cooking it through—just getting color. Transfer to the baking sheet.

Roast. Place the sheet pan in the oven and roast for 15–20 minutes, depending on thickness. Stir the veggies once halfway through. The chicken is done when the internal temperature reaches 165°F (74°C).

Make the garlic butter. While everything roasts, melt butter in a small saucepan over low heat. Add minced garlic and cook 30–60 seconds until fragrant, not browned. Stir in lemon juice and zest. Remove from heat.

Finish and rest. When the chicken is done, remove the pan from the oven. Spoon the warm garlic butter over the chicken and a bit over the veggies. Let the chicken rest 5 minutes so juices settle.

Garnish and serve. Sprinkle with chopped parsley. Taste and adjust salt and pepper. Serve with extra lemon wedges for brightness.