Step 1: Prepare the Chicken: Preheat oven to 400F (200C). Lightly grease a large baking sheet. Pat the chicken breasts dry with paper towels to ensure they roast instead of steam, developing a golden-brown exterior.
Step 2: Season the Vegetables: In a large bowl, toss the chopped bell peppers, red onion, broccoli florets, and cherry tomatoes with olive oil, minced garlic, oregano, basil, salt, and pepper. Ensure the vegetables are evenly coated with the oil and seasonings for optimal flavor and roasting.
Step 3: Arrange the Ingredients: Spread the seasoned vegetables evenly onto the prepared baking sheet. Place the chicken breasts on top of the vegetables, spacing them out to allow for even cooking.
Step 4: Roast the Chicken and Vegetables: Transfer the baking sheet to the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165F (74C) when measured with a meat thermometer.
Step 5: Serve and Enjoy: Remove the baking sheet from the oven and let the dish rest for a few minutes before serving. Garnish with fresh herbs and serve with lemon wedges, if desired. Divide evenly into four servings for meal prep containers.
Optional Tips: For added flavor, marinate the chicken breasts in lemon juice, garlic, and herbs for at least 30 minutes before roasting. Substitute vegetables based on seasonal availability or personal preference, such as zucchini, asparagus, or carrots. Add a sprinkle of Parmesan cheese during the last 5 minutes of cooking for a savory touch.