Start by preparing the marinade by combining lemon juice, minced garlic, dried oregano, and olive oil in a bowl. Add chicken and coat well. Cover with plastic wrap and refrigerate for at least 30 minutes.

Chop the vegetables into bite-sized pieces. Preheat your oven to 400°F (200°C) and arrange the vegetables on a baking sheet, drizzling with olive oil, salt, and pepper.

Heat a large skillet over medium-high heat, add olive oil, and sear the chicken skin side down for about 5-7 minutes. Flip and cook an additional 3-4 minutes.

Transfer the marinated chicken to the baking sheet with the vegetables, pouring any remaining marinade over both. Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).

Remove from the oven, garnish with fresh parsley and lemon slices, and let it rest for a few minutes before serving.