Preheat the oven to 425 degrees F and line 2 baking sheets with parchment or foil for easy cleanup.
Pat the chicken with a paper towel and place on a baking sheet. Place the vegetables on the other baking sheet. Drizzle with oil and season with salt, pepper, garlic powder, Italian seasoning, and lime juice and toss lightly.
Bake for 25-30 minutes or until chicken is cooked to 165 degrees F and veggies are tender. Shred the chicken and save the bones and skin in an airtight container in the refrigerator for up to 3 days to make broth later or in the freezer for up to 6 months.
Serve with Naan and Enjoy!
