Preheat oven to 450 degrees.
Toss 1 tablespoon oil, 1 teaspoon salt, 3/4 teaspoon pepper, garlic, veggies, and lemon.
Dump veggie mixture in a large roasting pan.
Place chicken on top.
Combine 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon pepper, rosemary, coarse mustard, and chicken broth in a measuring cup and mix well.
Pour mixture over chicken and bake 45 to 50 minutes or until chicken is done.
If you prefer your veggies tender, remove chicken from pan and return pan to oven until veggies reach desired consistency.
If needed add more chicken broth to veggies so that they don't dry out.
Serve chicken and veggies with a green salad.