Creating Sheet Pan Lemon Herb Chicken with Roasted Vegetables is simple when you follow these easy steps:

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts, making sure they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.

2. Preheat the Oven: Preheat your oven to 400°F (200°C).

3. Prepare the Vegetables: While the chicken marinates, prepare the vegetables by cutting them into bite-sized pieces. Place the potatoes, bell pepper, zucchini, and red onion on a large sheet pan.

4. Season the Vegetables: Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to ensure they are evenly coated.

5. Add the Chicken: Remove the chicken from the marinade and place it on the same sheet pan with the vegetables.

6. Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

7. Garnish and Serve: Once cooked, remove the pan from the oven. Garnish with fresh parsley if desired and serve hot.

These steps will guide you in creating this incredible dish effortlessly. The combination of lemon herb chicken and roasted vegetables will tantalize your taste buds and leave you feeling satisfied.