Begin by patting the boneless, skinless chicken breasts dry to ensure crispiness, then cut them into 1 ½-inch pieces.

In a small bowl, combine the dried parsley, Italian seasoning, minced garlic, seasoned salt, and pepper, along with 2 tablespoons of olive oil. Drizzle this seasoning mix over the chicken, tossing it well to ensure every piece is coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 30 minutes.

While the chicken marinates, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Wash and halve the baby golden potatoes and baby carrots. Toss the potatoes and carrots with 2 tablespoons of olive oil, seasoning them lightly with salt and pepper. Spread the vegetables into an even layer and roast in your preheated oven for 20 minutes.

While the potatoes and carrots roast, wash and cut the broccoli florets into bite-sized pieces. After 20 minutes, add the broccoli to the roasting vegetables.

Spread out the marinated chicken evenly over the roasting vegetables without crowding them.

Roast the chicken and vegetables for an additional 15 to 20 minutes until the chicken reaches 165°F and veggies are tender.

For an extra touch, switch to the broiler setting for 1-2 minutes for a golden color.