1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.

2. Place quartered baby potatoes, chopped carrots, broccoli florets, and red onion pieces into a large bowl.

3. Drizzle 2 tablespoons olive oil over the vegetables. Add half of the minced garlic, half of the dried oregano, half of the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated. Spread vegetables in a single layer on one half of the prepared baking sheet.

4. Pat chicken dry with paper towels. Cut into 1.5 to 2 inch pieces if using breasts. Place chicken into the same large bowl.

5. Drizzle remaining 2 tablespoons olive oil over the chicken. Add remaining minced garlic, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Squeeze in juice of half a lemon and add all lemon zest. Toss until well coated.

6. Arrange chicken pieces in a single layer on the other half of the baking sheet alongside the vegetables. Do not overcrowd.

7. Roast for 25 to 35 minutes. About halfway through (15-20 minutes), flip the chicken and stir the vegetables. Continue roasting until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender and caramelized.

8. Remove from oven. Squeeze juice from remaining half lemon over the dish. Garnish with fresh parsley if desired. Serve hot.