Step 1: Preheat and prep: Preheat the oven to 200°C (400°F). Halve the potatoes, break the broccoli into florets, and pat the chicken dry. Smaller pieces cook faster. Pound the chicken a little thinner so it cooks through evenly inside and out — no browned-outside, pink-inside surprises.

Step 2: Mix the seasoning: Combine olive oil, garlic powder, paprika, rosemary, salt, and black pepper into a marinade. Coat the chicken and let it sit 10 minutes for more flavor. A squeeze of lemon brightens it, but go easy or the texture tightens.

Step 3: Arrange on the pan: Line the sheet pan with parchment. Place potatoes and chicken on one side, broccoli on the other with space between. Zoning keeps the veggies from soaking in meat juices. It is not just for looks — juice on the vegetables makes them soggy, so separate placement protects each texture.

Step 4: Roast: Roast at 200°C for 25–30 minutes, flipping the chicken and potatoes once halfway. The chicken is done when the center hits 74°C (165°F).

Step 5: Portion and refrigerate: Cool slightly, then portion into containers, each with chicken, potatoes, and vegetables. Keeps 4 days in the fridge; reheat before eating. Keep meat and veggies a little apart so reheating does not mix their moisture; pack sauce in a separate small box and drizzle at eating time.