In a large roasting pan combine the potatoes, peppers, onions, and tomatoes. Drizzle with the olive oil to coat. Season to taste with salt, pepper, garlic powder, and herbes de Provence. Stir gently to combine.
Place the chicken pieces on top of the vegetables in the pan. Spray the chicken pieces with nonstick cooking spray. Season to taste with salt, pepper, and garlic powder.
Roast the chicken and vegetables for 45 minutes to 1 hour or until the meat reaches an internal temperature of 165° and the potatoes are tender. If the breasts are large, remove the chicken to a cutting board to cut each in half. Serve the chicken with the vegetables.
Nutritional values are approximate and based on ⅙ the recipe. Promptly refrigerate leftovers and use within 4 days.Note about chicken pieces: You can use whatever chicken pieces you like, wings, thighs, legs, leg quarters, or breasts. For best results (ie chicken that is cooked perfectly) consult the instant read thermometer for internal temperature.You can even roast a whole chicken atop the bed of vegetables. If you do so, increase the baking time to 1 ½ to 2 ½ hours. If the potatoes are not done, but the chicken is, remove the chicken to a plate and tent with foil. Continue cooking until the potatoes are tender.Variations: Other vegetables may be used such as celery, carrot, squash, sweet potatoes. Keep in mind that some may take longer to cook, so be sure to cut the vegetables small enough so that everything can be done at the same time.