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Preheat the oven to 425°F.
Place the chicken in a large bowl with 1 tablespoon za’atar, 1 ½ tablespoons olive oil, and ½ teaspoon salt. Toss until each piece is well coated.
In a second bowl, toss the potatoes and broccoli with the remaining 1 tablespoon za’atar, 1 ½ tablespoons olive oil, and ½ teaspoon salt.
Spread the chicken and vegetables in a single layer on a sheet pan, leaving space between the pieces.
Roast for 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are crispy at the edges.
Squeeze fresh lemon over the top and serve.