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

2. Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.

3. Snap off the tough, woody ends of the asparagus stalks. In a separate bowl, toss the asparagus spears with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

4. Spread the seasoned chicken pieces in a single layer on one half of the prepared baking sheet. Arrange the seasoned asparagus spears in a single layer on the other half of the baking sheet, ensuring they are not overlapping too much.

5. Place the baking sheet in the preheated oven and bake for 20-25 minutes. The chicken should be cooked through, with an internal temperature of 165 F (74 C), and the asparagus should be tender-crisp and slightly browned.

6. Once the chicken is no longer pink inside and the asparagus is tender, remove the sheet pan from the oven. Let it rest for a couple of minutes before serving. A squeeze of fresh lemon juice over the top just before serving adds a bright, fresh finish.