Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper.

Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Let them marinate for at least 15 minutes.

On a large sheet pan, arrange the halved baby potatoes and broccoli florets.

Drizzle the vegetables with a little olive oil and season with salt and pepper. Toss to coat.

Place the marinated chicken thighs on the sheet pan among the vegetables.

Add lemon wedges around the chicken and vegetables for extra flavor.

Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.

Remove from the oven and let rest for a few minutes before serving.

Garnish with chopped fresh parsley before serving.