This is a quick, crowd-pleasing meal for a busy weeknight. To stretch it further, you can serve with rice, cous cous or quinoa. You can prep everything ahead of time and refrigerate (keeping the chicken and vegetables in separate containers) for up to 2 days before baking, or even freeze the components — chicken, vegetables, and seasoning mix — for up to 3 months, then thaw and combine before cooking. If you want to get ambitious, try different mixtures of vegetables; butternut squash, sweet potatoes, brussels sprouts or even broccoli would work well.

2 lbs. boneless skinless chicken breasts
1 lb. asparagus or green beans, trimmed
6 medium carrots, cut into 1/2 inch coins
2 tablespoons olive oil, divided
4 tablespoons brown sugar
2 tablespoons chopped fresh rosemary
1 1/2 tsp. salt
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. black pepper
Zest of 1 lemon
Juice of 1/2 a lemon

Preheat oven to 400 degrees. Cut the chicken into thick strips (about 4-5 strips per breast half).  Drizzle with 1 tablespoon of the olive oil and toss to coat. In a small bowl, combine the brown sugar, rosemary, salt, garlic powder, oregano, black pepper and lemon zest. Toss the seasoning mix with the chicken strips until they are liberally coated. Spread them out into a single layer on half of a rimmed sheet pan. Combine the asparagus spears or green beans and carrots on the other half of the pan. Drizzle with the remaining olive oil and season to taste with salt and pepper. Spread the vegetables out into a single layer on their half of the pan. Roast the chicken and vegetables at 400 degrees for 20 minutes, until the chicken is cooked through and the vegetables are crisp-tender. Remove from the oven and squeeze the juice of half a lemon over the chicken and vegetables. Remove to a platter and pour any liquid from the sheet pan over the top before serving.