Mix the oil, lemon juice, lemon zest, dill, garlic, oregano, parsley, salt, and black pepper in a small bowl until combined. Set aside.

Preheat the oven to 425F. Line a large sheet pan with parchment paper.

Spatchcock the chicken. Place it on a large cutting board breast-side-down and pat dry with paper towels. With kitchen scissors or poultry shears, carefully cut along both sides of the backbone and remove it. Flip the chicken over so the breast side is up. Press down firmly in the center of the breast with the heels of your hands until you hear a small crack. By breaking the breastbone, the chicken will lay flat.

Season the underside of the chicken with salt and black pepper, then flip back to breast-side up. Reserve about 2 tablespoons of the oil and spice mix and set aside in a separate small bowl. Take the remaining mixture and spread it all over the chicken, evenly covering it.

Roast until the chicken is browned on the outside, the vegetables are tender, and a meat thermometer inserted through the thickest part of the breast reads 165°F, 40 to 50 minutes. If the chicken is fully browned on top but not done cooking internally, place a piece of aluminum foil on top to prevent burning (around 25-30 minutes in).

Transfer the chicken to a cutting board, brush with the reserved oil and spice mix, and rest for at least 10 minutes before slicing and serving.

To assemble as bowls, plate even servings of quinoa, add the chopped fresh veggies, add even servings of the lemon spatchcock chicken, top with hummus, if desired, or sauce of choice.