Set your oven to 400°F (200°C) and prepare a large sheet pan by lining it with parchment paper.
Dry the chicken pieces with paper towels, then season each side evenly with garlic powder, paprika, salt, and black pepper.
Combine the melted butter with minced garlic, lemon juice, and Italian seasoning in a small bowl and stir well.
Arrange the halved baby potatoes on the sheet pan, drizzle them with olive oil, sprinkle salt and pepper, then place in the oven for 15 minutes.
After the potatoes have roasted, add the chicken breasts to the pan.
Coat broccoli florets and trimmed asparagus with half of the garlic butter mixture, then scatter them around the chicken on the pan.
Return the pan to the oven and bake for 20 to 25 minutes, or until the chicken’s internal temperature reaches 165°F (75°C).
In the last 5 minutes of cooking, spoon the remaining garlic butter sauce over the chicken and vegetables.
Optionally, switch the oven to broil and cook for 2 to 3 minutes to achieve a golden, crispy finish.
Remove from the oven and serve immediately, enjoying the delicious combination of garlic butter chicken and roasted veggies.
