Preheat oven to 425℉. Place vegetables on a large sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon garlic, salt and fresh cracked black pepper. Toss until everything is coated.
In a small dish, mix together 2 tablespoons olive oil, paprika, 2 cloves garlic, mustard, lemon juice, 1 teaspoon salt, and black pepper. Spread over both sides of chicken breasts and then make space for them on the pan of vegetables. Bake for 30 minutes or until chicken is done. Sprinkle with parsley and serve.