1. 1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.

2. 2. Season the Chicken: Pat the chicken breasts dry with paper towels. This helps the seasoning adhere better and promotes a nicer sear. In a medium bowl, toss the chicken with 2 tablespoons of olive oil, half of the minced garlic, oregano, thyme, paprika, salt, and pepper. Make sure each piece of chicken is well coated with the seasoning mixture.

3. 3. Prepare the Vegetables: In a separate large bowl, combine the quartered potatoes and broccoli florets. Drizzle with the remaining 2 tablespoons of olive oil and the rest of the minced garlic. Toss everything together until the vegetables are evenly coated.

4. 4. Arrange on the Baking Sheet: Spread the seasoned chicken breasts evenly on one side of the prepared baking sheet. Arrange the seasoned potatoes and broccoli on the other side of the baking sheet, ensuring they are in a single layer and not overcrowded. Overcrowding can lead to steaming instead of roasting, preventing those delicious crispy edges.

5. 5. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165 F (74 C) as measured with a meat thermometer, and the vegetables are tender-crisp and lightly browned. For even cooking, you can gently toss the vegetables halfway through the baking time.

6. 6. Rest and Serve: Once cooked, remove the baking sheet from the oven. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender and moist chicken. Garnish with fresh lemon slices and chopped parsley, if desired, and serve immediately.