Sheet Pan Garlic & Lemon Chicken with Potatoes and Veggies

1. Preheat oven to 425 degrees.
2. Mix together ingredients for marinade (olive oil, lemon juice, minced garlic, dijon mustard, oregano, paprika, salt, and pepper).
3. Add cubed potatoes and lemon slices to a sheet pan. Pour half of the marinade over them and toss to coat. Spread out on the pan and roast in the oven for about 20-25 minutes.
4. While the potatoes are cooking, add the chicken to a bowl with the remaining marinade and cover. Set aside.
5. Once 20 minutes has passed, remove the potatoes from the oven and flip them. Add in the chicken and vegetables (broccoli florets).
6. Bake again for about 20 minutes until the chicken is cooked through and the potatoes are tender.