1. 1. Preheat the oven and prepare baking sheets: Preheat your oven to 400 F (200 C). Line two large baking sheets with parchment paper for easy cleanup.

2. 2. Season the chicken: Pat the chicken breasts or thighs dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil and the entire packet of ranch seasoning mix until evenly coated. Set aside.

3. 3. Prepare and season the potatoes: On one of the prepared baking sheets, spread out the cut potatoes. Drizzle with the remaining 1 tablespoon of olive oil, garlic powder, and black pepper. Toss to coat thoroughly.

4. 4. Begin roasting the potatoes: Place the baking sheet with potatoes in the preheated oven and roast for 15 minutes. This gives the denser potatoes a head start on cooking.

5. 5. Add broccoli and chicken to the oven: After 15 minutes, remove the potato baking sheet from the oven. Add the broccoli florets to the same baking sheet, tossing them gently with the potatoes and any residual oil. On the second prepared baking sheet, arrange the seasoned chicken in a single layer.

6. 6. Continue roasting until done: Return both baking sheets to the oven. Roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165 F (74 C)) and the vegetables are tender-crisp and lightly browned.

7. 7. Portion and cool: Once cooked, remove everything from the oven. Allow the chicken and vegetables to cool completely before portioning them into individual meal prep containers. This prevents condensation and keeps your meals fresh.