Herb Roasted Chicken and Vegetables

• 

  3 lbs bone-in, skin-on chicken pieces (thighs and/or drumsticks)
• 

  3 tbsp olive oil, divided
• 

  1 tsp sea salt
• 

  ½ tsp black pepper
• 

  2 tbsp fresh rosemary, finely chopped
• 

  2 tbsp fresh thyme leaves
• 

  2 tbsp fresh flat-leaf parsley, finely chopped
• 

  4 garlic cloves, minced
• 

  1 lemon, zested and cut into wedges
• 

  2 medium zucchini, cut into 1-inch half-moons
• 

  2 medium carrots, peeled and cut into 1-inch pieces
• 

  1 medium red bell pepper, seeded and cut into 1-inch pieces
• 

  1 medium yellow squash, cut into 1-inch half-moons
• 

  1 cup broccoli florets

For serving

• 

  fresh parsley, roughly chopped, for serving (optional)
• 

  lemon wedges, for serving (optional)