Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.

In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.

Place the chicken breasts in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

While the chicken is marinating, prepare the vegetables. In a large bowl, combine the chopped red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, season with salt, pepper, and paprika, and toss to coat evenly.

Remove the chicken from the marinade and place it on one side of the prepared sheet pan. Arrange the seasoned vegetables on the other side of the pan.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized.

Remove from the oven and let rest for 5 minutes before serving. Serve the chicken alongside the roasted vegetables, garnished with fresh herbs if desired.