Preheat your oven to 200°C (fan-assisted). While the oven heats, line a large baking sheet with parchment paper. You’ll hear a faint crackle as the paper settles — that’s your cue that things are getting ready.

Prepare the chicken. Pat the chicken breasts dry with kitchen paper. This step is crucial for getting that golden-brown exterior. Season both sides with salt, pepper, smoked paprika, garlic powder, and dried oregano. Rub the spices into the flesh until the chicken looks evenly coated in a rust-coloured layer.

Prepare the vegetables. In a large mixing bowl, toss the sliced peppers, onion wedges, courgettes, and cherry tomatoes with 3 tablespoons of olive oil and a pinch of salt. The vegetables should glisten but not be swimming in oil. You’ll notice the colours brighten as they get coated.

Arrange everything on the tray. Spread the vegetables out in a single layer on the prepared baking sheet, leaving space in the middle for the chicken. Nestle the seasoned chicken breasts into the centre. Drizzle the remaining tablespoon of olive oil over the chicken and squeeze the lemon juice over everything.

Roast for 25 minutes. Place the tray in the oven. After 25 minutes, the kitchen will smell wonderfully aromatic — that smoky paprika and oregano working together. Remove the tray and check the chicken. It should feel firm to the touch and the juices should run clear when pierced with a knife.

Finish under the grill (optional). For extra colour, switch the oven to the grill setting and cook for a further 3-4 minutes. Watch closely — you’ll see the chicken skin bubble and turn a deep golden brown, and the tomatoes will start to blister and pop.

Rest and serve. Remove the tray from the oven and let it rest for 5 minutes. This allows the juices to redistribute through the chicken, keeping it moist. Garnish with fresh parsley and serve straight from the tray for the easiest dinner table presentation.