Rosemary Roasted Chicken & Vegetables

• 1 lb chicken breasts
• 1 qt red potatoes, diced
• 1 head broccoli 
• 1 small yellow squash
• 1 lemon, sliced
• 3 T olive oil + more for veggies
• 1 T dried rosemary
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley 
• dash salt & pepper
• any additional spices/herbs for veggies

Directions:

1. Preheat oven to 400 degrees.  In a small bowl mix olive oil, rosemary, garlic powder, parsley, and salt & pepper.  
2. Place chicken on greased baking sheet and brush with olive oil mixture.  Top chicken breasts with sliced lemons, placing extras on baking sheet around chicken.
3. In a large bowl, toss diced potatoes in olive oil to lightly coat.  Season with desired spices (I used garlic powder).  Place potatoes on baking sheet surrounding the chicken.  Bake for 25-30 minutes.
4. Meanwhile, trim broccoli and slice squash.  Toss in olive oil & desired spices.  After 25-30 minutes is up, stir potatoes & place broccoli mixture on baking tray surrounding the chicken.  Bake for additional 10-15 minutes.  If crispy texture is desired, turn on broiler for last 3-5 minutes.
5. Serve with a side of corn on the cob & fresh, crusty bread!