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Preheat your oven to 400F.
Add 4 chicken leg quarters (or 2lbs thighs) to a large bowl. Drizzle with 1 tbsp olive oil, add the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, ½ tsp cayenne pepper, 1.5 tbsp paprika, and a generous pinch of salt and pepper. I also add 2 tbsp tomato paste & 4 minced garlic cloves. Mix really well, and let this marinade for 2 hours to overnight if possible.
Dice 2 medium sweet potato, a large handful broccoli florets, and a large shallot (or red onion).
Place the diced veggies at the bottom of an oven safe dish or a pan. Drizzle with olive oil, season with salt, ½ tbsp oregano, & ½ tbsp garlic powder.
Place your chicken on top of the veggies.
Pop in the oven at 400F for 40 mins.
Turn off the heat then let the pan sit in the oven for 20-30 minutes after heat is turned off.
For your creamy lemony zesty sauce, mix 3 tbsp mayo with 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 lemon, and a pinch of salt.
Plate up your chicken with veggies, top with finely chopped fresh parsley, a little sauce, and enjoy.
Serve with regular rice, quinoa, or kaizen protein rice if you like.