Step 1: Preheat and Prepare the Pan

Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This is a non-negotiable step for easy cleanup! If you don’t have parchment paper, you can grease the pan well with oil, but the parchment makes life much easier.

Step 2: Give the Potatoes a Head Start

In a large bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of black pepper. Spread them in an even layer on one half of the prepared baking sheet. Roast them alone for 15-20 minutes, until they are just beginning to get tender when pierced with a fork.

Step 3: Prepare the Garlic Parmesan Coating

While the potatoes are roasting, prepare the main flavor components. In the same large bowl (no need to wash it), whisk together the 1/4 cup of olive oil, minced garlic, grated Parmesan cheese, Italian seasoning, paprika, the remaining 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. This will form a thick, fragrant paste.

Step 4: Coat the Chicken and Broccoli

Add the 1-inch chicken chunks to the bowl with the garlic parmesan mixture. Toss well until every piece of chicken is thoroughly coated. Now, add the broccoli florets to the same bowl and toss again, making sure the broccoli gets coated in any remaining mixture. Keeping them separate until the last minute prevents the broccoli from getting soggy.

Step 5: Combine and Roast

After the potatoes have had their 20-minute head start, carefully remove the hot sheet pan from the oven. Push the potatoes to one side and add the coated chicken and broccoli to the other side of the pan. Spread everything out into a single, even layer. It is crucial not to overcrowd the pan; use two pans if necessary. Overcrowding will cause the food to steam instead of roast, preventing it from getting that delicious golden-brown color and crispy texture.

Step 6: Final Roast and Finish

Return the pan to the 400°F oven and roast for another 15-20 minutes. The meal is done when the chicken is cooked through and no longer pink inside (an internal temperature of 165°F or 74°C), the potatoes are golden and fork-tender, and the broccoli is tender with crispy, slightly charred edges.

Step 7: Garnish and Serve

Remove the sheet pan from the oven. If desired, you can turn the broiler on for 1-2 minutes at the very end to get some extra browning on the cheese and chicken, but watch it carefully to prevent burning. Sprinkle the entire pan with freshly chopped parsley and an extra dusting of grated Parmesan cheese before serving.