1. Preheat your oven to 400°F and line a large sheet pan with parchment paper.

2. Pat the chicken breasts or thighs dry and season both sides with the garlic powder, paprika, salt, and pepper.

3. In a small bowl, melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning to create the garlic butter sauce.

4. Spread the baby potatoes on the prepared sheet pan, drizzle with olive oil, and season with salt and pepper. Roast the potatoes for 15 minutes.

5. Add the seasoned chicken to the pan, then toss the broccoli and asparagus with half of the garlic butter sauce. Arrange the veggies around the chicken.

6. Roast the entire sheet pan for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

7. In the last 5 minutes of cooking, drizzle the remaining garlic butter sauce over the chicken and veggies.

8. For an extra crispy finish, you can broil the sheet pan for 2-3 minutes before removing it from the oven.

9. Allow the chicken to rest for 5 minutes, then slice and serve warm.