1. 1. Preheat Your Oven and Prep the Pan: Start by preheating your oven to 400 F (200 C). Line a large baking sheet (or two if needed to avoid overcrowding) with parchment paper for easy cleanup. Overcrowding the pan can steam the vegetables instead of roasting them, so ensure everything has a little space.

2. 2. Prepare the Chicken and Vegetables: In a large bowl, combine the cut chicken pieces, quartered potatoes, and broccoli florets. Make sure all ingredients are roughly the same size for even cooking.

3. 3. Whisk the Lemon Garlic Marinade: In a small bowl, whisk together the olive oil, minced garlic, fresh lemon juice, dried oregano, dried thyme, salt, and black pepper until well combined. This creates the flavorful coating for your meal.

4. 4. Coat Everything Evenly: Pour the lemon garlic mixture over the chicken and vegetables in the large bowl. Toss everything thoroughly with your hands or a large spoon until all the chicken and vegetables are evenly coated with the seasoning. This ensures every bite is packed with flavor.

5. 5. Spread on the Baking Sheet: Arrange the seasoned chicken, potatoes, and broccoli in a single layer on the prepared baking sheet. Try to spread them out as much as possible to allow for proper roasting and browning.

6. 6. Roast Until Cooked Through: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking (around 15 minutes), gently toss the ingredients on the pan to ensure even browning. The chicken should be cooked through (no longer pink inside), the potatoes fork-tender, and the broccoli slightly charred and crisp-tender.

7. 7. Serve Immediately: Once cooked, remove the sheet pan from the oven. Garnish with fresh chopped parsley and serve with lemon wedges on the side for an extra burst of freshness, if desired.