In a large glass bowl, combine 2 tbsp of olive oil and 3 tbsp of lemon juice squeezed from the lemons with the berbere spice, crushed garlic, ground cilantro, thyme, salt and pepper. Mix thoroughly.
Pour this mixture all over the chicken. Coat all over, then cover and set aside to marinate for at least 30 minutes.
Place the potatoes in a pan with enough water to cover the potatoes. Salt to taste, and bring to a boil. Reduce heat to medium and cook for a further 10 minutes. Drain and set aside.
Heat a skillet, and when hot, add 1 tbsp of olive oil. Toss in the potatoes, chopped rosemary, parmesan cheese, and fry for 2 - 3 minutes just to brown and coat the potato skins. Then add the julienned carrots and broccoli and fry for 2 - 3 minutes. Remove and set aside
Line your pan with parchment paper. Transfer the marinated chicken to the lined sheet. Then transfer the potatoes and vegetables to the lined sheet as well. Preheat your oven to 180 degrees (fan-assisted) or 200 degrees if not fan-assisted.
Bake for 10 minutes, then baste the chicken with honey. Return to oven to and bake for a further 10 minutes.