1-Getting ready to cook this Italian chicken: Start by pulling together your ingredients to set yourself up for success. First, pound the chicken breasts to an even thickness of 1/2 inch between sheets of plastic wrap, which helps them cook uniformly.

2-Sprinkle half of the kosher salt on the chicken and place it in a large zip-top bag: In a separate bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and the rest of the salt to make the marinade. Pour half of this mixture into the bag with the chicken, seal it, and give it a good shake to coat everything evenly. Let it chill in the fridge for 30 minutes up to 8 hours for maximum flavor.

3-Don’t forget the veggies: put the cherry tomatoes, diced zucchini or yellow summer squash, and trimmed green beans into another zip-top bag, add the remaining marinade, and refrigerate. When it’s time to cook, preheat your oven to 425°F (220°C) and let the chicken and veggies sit out to reach room temperature. Line a baking pan with foil or spray it, then arrange the veggies around the edges and place the chicken in the center without overlapping.

4-Bake for 15 to 20 minutes until the chicken hits an internal temperature of 165°F (74°C). If the veggies need more time, take out the chicken, cover it to stay warm, and keep roasting. Finally, sprinkle on the grated Parmesan cheese and chopped fresh parsley before serving. This method not only simplifies cleanup but also ensures a delicious, one-pan meal.