Preheat the oven to 425.

In a large bowl, toss together the chicken with ½ Tablespoon of olive oil, 1 teaspoon granulated garlic, ½ teaspoon coriander, 1 teaspoon cumin, ½ teaspoon salt and fresh pepper.

Cut the carrots and place on a sheet pan. Toss with 1 Tablespoon olive oil and season well with salt and pepper. Spread out evenly.

Put the chicken on top of the carrots.

Roast for 15 minutes.

While the chicken is cooking. Peel and cut the lemon. Stand each lemon upright on a cutting board; cut peel and pith from flesh using a knife. Discard peel and pith. Cut each lemon into quarters lengthwise, remove any seeds. Then into ¼-inch-thick slices, to get little triangles.

Remove the chicken from the pan onto a plate.

Add the zucchini and lemon triangles. Sprinkle the remaining spices; 1 teaspoon granulated garlic, 1 teaspoon cumin, ½ teaspoon coriander, salt and pepper, mix to coat. Spread out evenly on the pan. Place the chicken back on top of the vegetables.

Roast for another 15-20 minutes until the zucchini is tender and the chicken juices run clear when pierced with a knife.

If the skin is not yet crispy, turn the oven to broil and move the oven rack to sit right below it. Broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden.

Let chicken rest 5 minutes. Serve chicken with vegetables on the side. Season with flaky salt and chopped parsley.