Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ½-inch rounds. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Roughly chop the onions. In a bowl, combine the fontina, breadcrumbs, mayonnaise, half the Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

Line two sheet pans with foil. Place the potato rounds on one sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. While the potatoes roast, place the pepper pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully add the seasoned pepper pieces in an even layer to the other side of the sheet pan. Return to the oven and roast 10 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the remaining sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Evenly spread the cheesy breadcrumb topping onto the partially roasted chicken. Return to the oven and roast 8 to 12 minutes, or until browned and cooked through. Remove from the oven.

Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with chopped onions and parmesan. Enjoy!