Non-Stick Cooking Spray
1 tsp. dried Oregano
1 tsp. Allspice
¾ tsp. Cinnamon
1 tsp. Kosher Salt
Pepper
3 T. EVOO
2 lb. bone-in, skin on, Chicken Breast halves, each cut in half
1 small head broccoli, cut into 8 long sticks
2 large Yukon Gold Potatoes, cut into eighths
¼ C. chopped fresh Mint
¾ C. chopped fresh flat leaf Parsley
1 tsp. Red Wine Vinegar or Lemon Juice

Preheat oven to 425. Lightly oil rimmed backing sheet or spray with cooking spray. Mix together seasonings with pepper to taste with 1 T. EVOO in small bowl. Rub all over chicken breasts and place on baking sheet. Toss broccoli and potato with remaining oil, season with salt & pepper, and spread on baking sheet between chicken. Roast until chicken is cooked through, skin is crispy, and vegetables are tender and nicely browned, 35-40 minutes. Sprinkle mint and parsley over chicken and drizzle with lemon juice (feel free to leave herbs and lemon off some chicken for picky eaters).