Preheat your oven to 425°F and position the rack in the upper-middle section. Line a large sheet pan with parchment paper or aluminum foil for effortless cleanup.

Pat the chicken pieces dry with paper towels to remove surface moisture. This step ensures your oven chicken achieves that coveted golden, crispy exterior rather than steaming in its own juices.

In a small bowl, whisk together garlic powder, paprika, dried thyme, dried oregano, salt, and black pepper. Drizzle olive oil over the chicken, then sprinkle the seasoning blend generously over all pieces, rubbing gently to coat evenly.

Arrange seasoned chicken on the prepared sheet pan, leaving space around each piece. Distribute potatoes, broccoli, and carrots around the chicken, drizzling vegetables with any remaining oil.

In a measuring cup, combine chicken broth, lemon juice, Dijon mustard, and minced garlic into a light sauce. Pour this mixture over vegetables and around the chicken—roast for 20-25 minutes until the sheet pan chicken recipe delivers golden skin and 165°F internal temperature at the thickest part.

Remove from the oven and let rest for 3-5 minutes before serving. This brief pause allows juices to redistribute, keeping every bite tender and flavorful.