Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or lightly oil it. Pat the chicken dry with paper towels.

Mix the herb oil: In a small bowl, combine 3 tablespoons olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, smoked paprika, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to make a thick, fragrant paste.

Season the chicken: Rub about half the herb mixture over the chicken, coating both sides. Set aside to marinate while you prep the vegetables, even 10 minutes helps.

Prep the potatoes and firm veggies: Toss the potatoes, carrots, and red onion wedges with 1 tablespoon olive oil and a pinch of salt and pepper. Spread them on the sheet pan in a single layer. Roast for 10 minutes to give them a head start.

Add remaining vegetables: Pull the pan out. Add the bell pepper, zucchini, and broccoli. Spoon the remaining herb mixture over the vegetables. Toss gently on the pan to coat, keeping everything in a single, spaced-out layer.

Nestle in the chicken: Place the seasoned chicken pieces among the veggies. Avoid overlapping so everything browns well. Add lemon wedges to the pan for extra aroma.

Roast: Return the pan to the oven and roast for 18–22 minutes, depending on the thickness of your chicken. The chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear.

Optional broil: For more color, broil for 2–3 minutes at the end, watching closely so nothing burns.

Rest and finish: Let the chicken rest on the pan for 5 minutes. Squeeze the roasted lemon over everything. Taste and adjust with a pinch of salt, pepper, or red pepper flakes. Add a sprinkle of fresh parsley or a drizzle of balsamic glaze if you like.

Serve: Plate the chicken with a mix of the roasted vegetables. Spoon any pan juices over the top for extra flavor.