Preheat your oven to 425°F and line a large sheet pan with parchment paper or aluminum foil. This prevents sticking and makes cleanup wonderfully easy, so don't skip this step.

In a small bowl, whisk together olive oil, garlic powder, paprika, oregano, salt, and pepper. Pat chicken pieces dry with paper towels, then rub generously with this seasoning mixture on all sides until fully coated.

Arrange seasoned chicken pieces on the prepared sheet pan in a single layer, spacing them apart so air circulates properly. Place potatoes, broccoli, red bell pepper, and onion around the chicken, scattering everything evenly across the pan.

Drizzle the chicken broth and lemon juice over everything, then sprinkle the Italian seasoning across all vegetables and meat. Bake for 20-22 minutes until chicken reaches an internal temperature of 165°F and vegetables are beginning to brown at the edges.

Remove the sheet pan from the oven and scatter cherry tomatoes over the top, then return to the oven for exactly 3-4 more minutes until tomatoes just begin to blister. This loaded sheet pan chicken is now ready to serve directly from the pan for impressive, hassle-free plating.