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Preheat the oven to 450°F.
If you want an extra crispy chicken skin, salt the chicken and refrigerate overnight to allow the skin to dehydrate a bit. If not, evenly space the chicken pieces on a sheet pan and lightly sprinkle with salt.
Mix together all the marinade ingredients to create a thick paste.
Toss the potatoes with 2 tablespoons of the marinade until completely coated.
With the remainder of the marinade, thoroughly coat the chicken.
Fill up the sheet pan with the sliced bell peppers, the potatoes and the tomatoes, making sure to pin-prick the tomatoes to avoid bursting while in the oven.
Place the sheet pan in the preheated oven and bake for 25-35 minutes until the chicken reaches an internal temperature of at least 165°F.
Transfer to a serving platter, scraping all the pan juices and vegetables onto the platter as well.