Preheat oven to 425 degrees F. Lightly coat a large roasting pan with olive oil spray. (For easier clean-up, line pan with foil and spray.)
Spice Rub: in a small bowl, whisk together all ingredients. Rub spice mix onto all sides of chicken pieces .
Assembly and Baking: arrange apple, carrot and onion chunks on bottom and around edges of pan. Lay chicken pieces in pan, skin-side down. Squeeze lemon over all sides of chicken, apples and vegetables, leaving lemon halves in pan. Drizzle chicken, apples and vegetables with olive oil.
Roast uncovered for 35 minutes. Turn chicken pieces, apples and vegetables over. Drizzle with olive oil.
Continue roasting for about 25 minutes or until apples and vegetables are tender and internal temperature of chicken reach 170 degrees F and juices run clear when pricked with a fork.
For a crispier skin, remove apples and vegetables from pan; broil chicken for a minute or two, being careful not to overcook.
Arrange chicken, apples and vegetables on a platter; let stand for 10 minutes before serving.