Easy One-Pan Roasted Chicken Dinner

Preheat the oven to 400°F (400°F).

Place the chicken leg quarters in a large bowl, drizzle with 2–3 tbsp olive oil, and season with salt, black pepper, the zest and juice of one lemon, 1 tbsp garlic powder, 1.5 tbsp oregano, 0.5 tsp cayenne pepper, 1.5 tbsp sweet paprika, 2 tbsp tomato paste, and the minced garlic cloves; toss to coat and let marinate for at least 2 hours.

Cut the sweet potatoes into wedges, arrange them in the bottom of an oven‑safe pan, then add a handful of broccoli florets and the thinly sliced shallot on top.

Drizzle the vegetables with a little olive oil, season with a pinch of salt, 0.5 tbsp oregano, and 0.5 tbsp garlic powder; toss gently to distribute.

Place the marinated chicken on top of the vegetables, pour any remaining marinade over everything, and roast for 40 minutes.

Turn off the oven, cover the pan with foil or a lid, and let it sit for an additional 20–30 minutes so the vegetables soften and absorb the flavors.

While the chicken rests, whisk together the mayonnaise, 1 tbsp tomato paste, the minced garlic clove, the zest and juice of the second lemon, and a pinch of salt to create a quick lemon‑garlic sauce.

Remove the pan from the oven, sprinkle the finely chopped fresh parsley over the dish, drizzle with the prepared sauce, and serve.