Herb Roasted Chicken and Vegetables

Preheat oven to 425 degrees F.

Toss together carrots, 1 tsp. olive oil, and 1/8 tsp. salt in a bowl. Spread out evenly on a baking sheet and bake until carrots begin to soften, about 10-15 minutes.

Meanwhile, combine mustard, garlic, chopped rosemary, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper and 2 tsp. olive oil in a small bowl. Whisk together until well combined. Rub mixture over chicken thighs and legs to coat.

Toss together remaining olive oil, salt, zucchini, and potatoes in a bowl.

Remove baking sheet from oven and add chicken, zucchini, potatoes, and rosemary sprigs to the carrots.

Bake until chicken is golden brown (or an instant read thermometer inserted into the thickest part registers 165 degrees F) approximately 45 minutes, turning over and tossing ingredients halfway through cooking time. Squeeze lemon over top and season to taste with salt and pepper.