Moroccan Roasted Chicken and Fall Vegetables

Ingredients

• 2½ pounds bone-in chicken thighs
• 4 tablespoons lemon juice
• 4 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1½ teaspoons paprika
• 1 teaspoon turmeric powder
• 1 teaspoon ground cardamom
• ½ teaspoons ground coriander
• ½ teaspoons ground cumin
• ½ teaspoons ground ginger
• ½ teaspoons cinnamon
• 1 small kabocha squash, peeled and chopped
• 2 large carrots, chopped
• 2 large parsnips, peeled and chopped