1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and makes transferring the food a breeze.

2. In a large bowl, combine the cut chicken pieces and quartered red potatoes. Drizzle with 1 tablespoon of olive oil, half of the chopped rosemary, half of the chopped thyme, garlic powder, onion powder, salt, and pepper. Toss well to ensure everything is evenly coated.

3. To the same bowl, add the broccoli florets and red bell pepper pieces. Drizzle with the remaining 1 tablespoon of olive oil, and the rest of the fresh rosemary and thyme. Toss again until all the vegetables are lightly coated in oil and seasonings.

4. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure there’s enough space between the pieces so they can roast evenly and not steam. Overcrowding the pan can lead to soggy rather than crispy results.

5. Place the baking sheet in the preheated oven and roast for 15 minutes. This gives the potatoes a head start on cooking and allows the chicken to begin browning.

6. After 15 minutes, remove the baking sheet from the oven. Stir the mixture gently and then add the halved cherry tomatoes, scattering them evenly over the pan. Return to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165 F / 74 C) and the vegetables are tender-crisp and slightly caramelized. The chicken should no longer be pink in the center, and the potatoes should be easily pierced with a fork.

7. Once cooked, remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately with lemon wedges on the side for a bright, fresh finish.