Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.

In a small bowl, combine olive oil, garlic powder, smoked paprika, oregano, thyme, red pepper flakes (if using), salt, and black pepper.

Place the chicken breasts on one side of the sheet pan and brush them with the seasoned olive oil mixture on both sides.

In a large mixing bowl, toss the baby potatoes, baby carrots, broccoli florets, and red bell pepper slices with the remaining olive oil mixture until well coated.

Spread the seasoned vegetables evenly across the other side of the sheet pan, ensuring they are in a single layer for even roasting.

Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

If desired, garnish the chicken and veggies with fresh parsley and lemon slices before serving.

Serve hot and enjoy!