Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Place the chicken thighs on a large sheet pan. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly onto each piece.
In a separate bowl, toss broccoli florets and cherry tomatoes with the remaining 1 tablespoon of olive oil and a pinch of salt.
Arrange the broccoli and cherry tomatoes around the chicken thighs on the sheet pan in a single layer.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven and drizzle fresh lemon juice over the chicken and vegetables.
Let rest for 5 minutes before serving.