Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for even easier cleanup, though it's optional.

In a large bowl, combine the chicken pieces, potatoes, red onion, and bell peppers. Add the minced garlic, olive oil, lemon juice, oregano, thyme, rosemary, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated with the seasonings and oil.

Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's a little space between the pieces for optimal roasting and browning.

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The potatoes should be easily pierced with a fork.

During the last 5 minutes of roasting, add the cherry tomatoes to the pan, scattering them amongst the chicken and vegetables. This allows them to soften and burst slightly without becoming mushy.

Once done, remove the baking sheet from the oven. Garnish generously with fresh chopped parsley before serving directly from the pan.