Prep the pan and oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Cut the chicken: Pat chicken dry and cut into 1 to 1.5-inch pieces. Dry chicken browns better and keeps a tender interior.

Chop the veggies: Cut broccoli into small florets. Slice peppers into strips, onion into wedges, and zucchini into half-moons about 1/2 inch thick.

Make the seasoning mix: In a small bowl, combine Parmesan, minced garlic, Italian seasoning, smoked paprika, lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Toss with oil: In a large bowl, add chicken and vegetables. Drizzle with olive oil and toss until everything is lightly coated.

Season generously: Sprinkle the garlic-Parmesan mixture over the chicken and veggies. Toss again so the coating sticks to all surfaces.

Spread on the sheet: Arrange in a single layer, keeping space between pieces for good browning. Avoid piling.

Roast: Bake for 18–22 minutes, stirring once halfway. Chicken should reach 165°F (74°C) and the veggies should be crisp-tender with some golden edges.

Finish with brightness: Squeeze half a lemon over the pan right out of the oven. Taste and add more salt, pepper, or lemon if needed.

Garnish and serve: Sprinkle with chopped parsley and a little extra Parmesan. Serve as-is or over brown rice, quinoa, or cauliflower rice.