In a bowl that can be covered, mix together all ingredients for the chicken, except for the chicken. Once well mixed, place chicken in bowl and stir to ensure that all pieces are coated. Cover and place in refrigerator for at least 1 hour.
Preheat oven to 425 degrees. Line a large baking sheet (~13” x 17”) with aluminum foil or a silicone baking mat.
Prepare vegetables: Place vegetables in a medium sized bowl. In a small bowl, stir together olive oil, lemon juice, lemon zest, parsley, and garlic cloves. Pour over vegetables and stir to ensure all vegetables are coated. Spread vegetables evenly over prepared baking sheet.
In a small bowl, mix together thyme, oregano, onion powder, paprika, salt, and pepper. Sprinkle evenly over vegetables on pan.
Remove chicken from marinade and place chicken pieces evenly among vegetables.
Bake for 15 minutes, then remove pan from oven and stir the chicken and vegetables. Return to oven and bake for another 10-15 minutes, or until chicken is cooked through (no longer pink in the middle), and vegetables are softened and starting to brown.