1. 1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400 F (200 C). Line a large rimmed baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.

2. 2. Season the Chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper. Make sure the chicken is evenly coated with the spices. The chicken should look well-seasoned and slightly glistening.

3. 3. Prepare the Vegetables: In a separate large bowl, combine the broccoli florets, red bell pepper strips, yellow bell pepper strips, and zucchini half-moons. Drizzle with the remaining 1 tablespoon of olive oil and toss until all the vegetables are lightly coated.

4. 4. Arrange on the Sheet Pan: Spread the seasoned chicken in a single layer on one half of the prepared baking sheet. Arrange the seasoned vegetables in a single layer on the other half of the baking sheet. Ensure there’s a little space between the pieces to allow for even roasting and browning.

5. 5. Begin Roasting: Place the sheet pan in the preheated oven and roast for 15 minutes. At this point, the chicken should be starting to cook through and the vegetables should be tender-crisp.

6. 6. Add Cherry Tomatoes and Finish Cooking: After 15 minutes, remove the sheet pan from the oven and scatter the cherry tomatoes over the vegetables. Gently toss the vegetables and tomatoes together. Return the pan to the oven and continue roasting for another 5-10 minutes, or until the chicken is cooked through (internal temperature of 165 F / 74 C) and the vegetables are tender and slightly caramelized. The tomatoes should be softened and slightly burst.

7. 7. Serve Immediately: Carefully remove the sheet pan from the oven. Serve the chicken and vegetables hot, directly from the pan or transferred to plates.