Cut the chicken, peppers, and potatoes into 1-inch chunks
Place the meat and vegetables into a large bowl. Sprinkle with oil, seasoning, Italian herbs, salt, and black pepper. Toss to coat evenly.
Place the chicken and vegetables on a baking pan. Roast at 425ºF for 35-45 minutes, or until potatoes are soft and chicken is no longer pink. Occasionally remove the pan from the oven to toss contents.
Looking to go meatless? Replace the chicken with tofu or tempeh.