Roasted Chicken And Vegetables

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2 1/2 to 3 pound(s) bone-in chicken pieces (thighs, drumsticks, breasts, or wings)

1/2 bunch(es) broccoli, cut into florets and stems peeled and sliced

1/2 medium head(s) cauliflower, cut into florets

2 tablespoon(s) olive oil

4 clove(s) garlic, peeled and smashed

4 sprig(s) fresh thyme and/or rosemary

Kosher salt and black pepper

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