Preheat the oven to 220c/200fan/gas6/425f.
Scrub the potatoes then half or quarter them depending on size.
Place the potatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Toss to make sure the oil and seasoning are well distributed.
Put the tray with the potatoes in the preheated oven for 10 minutes while you prepare the rest of the dish.
Add the marinade ingredients to a large bowl and mix to combine.
Cut the chicken breast into quarters and add to the bowl. Toss with the marindae and set aside as you prepare the vegetables.
Cut the pepper and courgette into bite-sized chunks. Slice the onion in to wedges. Peel the garlic cloves and crush them with the flat edge of a knife - no need to dice.
Add all the vegetables, including the whole tomatoes and garlic, to the bowl with the chicken. Mix well, so everything is coasted in the marinade.
Remove the potatoes from the oven. Use a spatula or spoon to shuffle them, then add the chicken and vegetables to the tray.
Give everything a mix together and arrange into a single layer on the baking tray or sheet pan. You may need to use two trays if duplicating the recipe.
Return to the oven and cook for a further 25-30 minutes, tossing everything halfway through. The chicken should be cooked through and the potatoes fork-tender.
Scatter with crumbled feta cheese, serve and enjoy!