In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
Remove 1 tablespoon of marinade and set aside.
Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
Bake for 25 minutes.
Add cherry tomatoes to the pan.
Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
Remove from oven, let stand for 5 minutes and serve!