INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Cut lemon in half and squeeze the juice into a large bowl.  Discard seeds.  Add vegetables, water, oil, Italian seasoning, salt, and pepper to the bowl.  If using other herbs, add those as well. Toss to combine.
3. Transfer vegetables to a pan. Leaving the leftover marinade in the bowl. Place pan with veggies in oven. Bake for 10 minutes.
4. While veggies bake, toss chicken in the remaining marinade. Let sit at room temperature for about 10 minutes.
5. Remove pan from oven. Add chicken pieces on top of veggies. Return to oven.
6. Continue roasting until chicken is cooked through and a food thermometer reads 165°F, about 40 minutes more (when you cut into it there should be no pink). As the chicken roasts, use a mixing spoon to turn vegetables about every 15 minutes.