In a medium bowl, combine cauliflower, onion, garlic, 1 tablespoon olive oil, 1 teaspoon salt & pepper. Toss well to coat.
Add the cauliflower mixture to the baking sheet and nestle chicken pieces, skin side up, between the cauliflower. Lightly brush the chicken skin with 1 tablespoon of olive oil and season with herb and garlic seasoning. Roast for 22 minutes.
In the same bowl, combine the red pepper, zucchini, remaining 1 tablespoon of olive oil, basil and ¼ teaspoon salt. Add the vegetables to the pan and continue roasting for 15 to 18 minutes or until the cauliflower is tender and the chicken reaches 165℉.
Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan. Serve immediately.
Notes
• Use a large sheet pan so it isn't overcrowded, or use two smaller sheet pansChicken swaps:
Bone-in chicken thighs need about 35 minutes cooking time
Bone-in chicken breasts need about 40 minutes cooking time (they're larger) so start the chicken about 10 minutes before adding the vegetables to the pan.
Boneless breasts only need 20-22 minutes so they should be added to the sheet pan later.