In addition to getting the food into the oven in stages, you should also prep the food in stages to make most efficient use of your time. As the oven preheats, skin and bread the chicken; when the chicken goes in, prepare the sweet potatoes. Once those go in, get the broccoli ready. To easily skin the drumsticks, use a paper towel to grab an edge of the skin on the fat end, then pull down. Keep in mind that drumsticks can vary in size, and the cook time is calculated for 31/2-ounce ones; we had good luck buying organic drumsticks, which tended to be smaller than conventional.
Place chicken in a large bowl. Drizzle with lemon juice, and sprinkle with 3/8 teaspoon salt, poultry seasoning, 1/2 teaspoon garlic powder, and black pepper; toss to combine.
Place eggs in a shallow dish. Combine panko, Parmesan, oregano, and parsley, if using, in another shallow dish. Dip each drumstick in eggs then dredge in panko mixture. Place drumsticks on a rimmed baking sheet coated with cooking spray; discard remaining egg and panko mixture. Coat tops of drumsticks with cooking spray. Bake at 425°F for 15 minutes.
Combine potatoes, 1 tablespoon oil, remaining 1/2 teaspoon garlic powder, paprika, chili powder, and 3/8 teaspoon salt; toss to coat. Arrange potatoes on one half of another rimmed baking sheet coated with cooking spray. Place in oven with chicken, and bake at 425°F for 10 minutes.
Combine broccoli, remaining 1 tablespoon oil, garlic clove, and remaining 3/8 teaspoon salt. Remove baking sheet with potatoes from oven; turn potatoes over, and add broccoli to other half of pan. Place in oven with chicken, and bake at 425°F for 20 minutes or until chicken and potatoes are done. Squeeze 1 lemon wedge over broccoli. Serve remaining lemon wedges with the meal.
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