Step 1: Prepare the Chicken Marinade

1. Zest the Lemons: Using a microplane or fine grater, zest both lemons, being careful to only grate the yellow part of the peel and avoid the bitter white pith. You should have about 2 tablespoons of lemon zest.
2. Juice the Lemons: Cut the lemons in half and squeeze the juice into a bowl. You should get about 1/4 cup of lemon juice.
3. Combine Marinade Ingredients: In a large bowl, whisk together the lemon zest, lemon juice, olive oil, lemon pepper seasoning, dried oregano, dried thyme, garlic powder, salt, and black pepper.

Step 2: Marinate the Chicken

1. Add Chicken to Marinade: Place the chicken pieces in the bowl with the marinade.
2. Coat Chicken Thoroughly: Toss the chicken to ensure it is evenly coated with the marinade. Use your hands to rub the marinade into the chicken, getting under the skin where possible for extra flavor.
3. Marinate (Optional): For best flavor, cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours. If you are short on time, you can skip the marinating step and proceed directly to roasting, but marinating will enhance the flavor and tenderness of the chicken.

Step 3: Prepare the Vegetables

1. Prep the Vegetables: While the chicken is marinating (or while the oven preheats), prepare the vegetables. Wash and chop the potatoes, carrots, onion, bell peppers, and broccoli as instructed in the ingredients list.
2. Mince Garlic: Peel and mince the garlic cloves.

Step 4: Preheat the Dutch Oven & Oven

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Preheat Dutch Oven (Optional): While not strictly necessary, preheating the Dutch oven in the oven for about 10-15 minutes can help to ensure even cooking and browning. Be careful when handling a hot Dutch oven.

Step 5: Assemble and Roast the Chicken & Vegetables

1. Arrange Vegetables in Dutch Oven: If you preheated the Dutch oven, carefully remove it from the oven. Otherwise, use your room temperature Dutch oven. Place the potatoes, carrots, and onion wedges in the bottom of the Dutch oven. These denser vegetables need to be closer to the heat source to cook through properly.
2. Drizzle with Olive Oil (Optional): Drizzle the vegetables with an extra tablespoon of olive oil (optional, but it can help with browning and flavor). Toss to coat.
3. Season Vegetables (Optional): Sprinkle the vegetables with a little extra salt and pepper (optional, as they will absorb flavor from the chicken marinade).
4. Place Chicken on Top of Vegetables: Arrange the marinated chicken pieces on top of the vegetables in a single layer. Try not to overcrowd the Dutch oven, as this can steam the food instead of roasting it. If necessary, use a larger Dutch oven or roast in batches.
5. Scatter Bell Peppers and Broccoli: Scatter the bell pepper chunks and broccoli florets around the chicken and vegetables. These vegetables cook faster, so placing them on top helps prevent them from becoming mushy.
6. Add Minced Garlic: Sprinkle the minced garlic evenly over the vegetables and chicken.
7. Cover and Roast: Cover the Dutch oven with its lid and roast in the preheated oven for 45 minutes.

Step 6: Uncover and Continue Roasting

1. Remove Lid: Carefully remove the lid from the Dutch oven.
2. Continue Roasting Uncovered: Continue roasting uncovered for another 20-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C) in the thickest part. The vegetables should be easily pierced with a fork.
3. Check for Doneness: Use a meat thermometer to check the chicken’s internal temperature. Check the vegetables for tenderness by piercing them with a fork. If the vegetables are not tender enough, or the chicken is not cooked through, continue roasting for another 10-15 minutes, checking again periodically.

Step 7: Rest and Serve

1. Rest Chicken: Once cooked, remove the Dutch oven from the oven and let the chicken and vegetables rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat.
2. Garnish and Serve: Garnish with fresh chopped parsley and lemon wedges (optional). Serve hot directly from the Dutch oven or transfer to a serving platter.