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Preheat oven to 425. Place chicken in mixing bowl with oil, paprika, oregano, garlic powder, and salt and pepper and mix well with hands. Pour into an ungreased glass or metal cake tin and cook for 40-45 minutes. Drain juices but set aside to use in the sauce. Crank temperature up to 450 and add potatoes and broccoli to an oiled sheet pan with salt, pepper, oregano and more lemon juice and cook for 20-25 minutes. For the sauce: Melt butter in saute pan over medium heat and add garlic, then capers and lemon juice from one of the lemons. Cook until fragrant and heated through and add half of the chicken broth from chicken. Mix well and serve over chicken and veggies.