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Preheat oven to 425F. If you have a convection oven, use it; if not a conventional oven is fine.
Line a sheet pan with aluminum foil for easier cleanup and to it add the chicken, vegetables, evenly drizzle with olive oil, season with pepper, evenly drizzle with ¾ of the chili sauce, toss with your hands to combine, and roast for about 14-15 minutes, or until chicken is cooked through and vegetables are crisp-tender. If baking in a conventional oven, you may need to bake slightly longer, 17-18 minutes, but watch your food and not the clock.
Evenly drizzle with the remaining chili sauce, if desired, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.