1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup.

2. Pat the chicken pieces dry with paper towels. In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, half of the Italian seasoning, garlic powder, salt, and pepper. Make sure each piece is evenly coated.

3. Add the trimmed asparagus pieces and quartered artichoke hearts to the same bowl with the chicken. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the rest of the Italian seasoning, salt, and pepper. Toss everything together until the vegetables are also well-coated.

4. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there’s enough space between the pieces so they can roast rather than steam. If your baking sheet is too crowded, use two sheets.

5. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time (around 12-15 minutes), gently toss the chicken and vegetables to ensure even cooking and browning. The chicken should be cooked through with no pink in the center (internal temperature of 165 F or 74 C), and the asparagus should be tender-crisp.

6. Once cooked, remove the sheet pan from the oven. Squeeze fresh lemon wedges over the entire dish for a bright, zesty finish. Garnish with fresh chopped parsley, if desired, before serving immediately.