Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a small bowl, mix 1 tablespoon olive oil, lemon zest, rosemary, thyme, oregano, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper to create the herb mixture.

Place the chicken breasts on one side of the prepared baking sheet and spread the herb mixture evenly over the top of each breast.

In a large bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with the remaining 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Spread the vegetables on the other side of the baking sheet, ensuring they're in a single layer.

Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and lightly caramelized.

Remove from the oven and let rest for 5 minutes.

Squeeze the juice from half the lemon over the chicken and vegetables.

Slice the chicken and serve alongside the roasted vegetables, with the remaining lemon half cut into wedges for additional squeezing if desired.