1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup.

2. In a large bowl, combine the cut chicken pieces with 1 tablespoon of olive oil and 1 tablespoon of Cajun seasoning. Toss well until all the chicken is evenly coated.

3. Add the bell pepper pieces, red onion pieces, and halved cherry tomatoes to the same bowl. Drizzle with the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of Cajun seasoning, and the minced garlic. Toss gently to coat the vegetables thoroughly.

4. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there’s enough space between the pieces so they roast rather than steam.

5. Pour the chicken broth evenly over the chicken and vegetables on the baking sheet. Place the baking sheet in the preheated oven and bake for 20-25 minutes.

6. The chicken is done when it reaches an internal temperature of 165 F (74 C) and the vegetables are tender-crisp and slightly caramelized. You can check the chicken with a meat thermometer at its thickest part.

7. Once cooked, remove the pan from the oven. Garnish with fresh chopped parsley, if desired. Serve hot, perhaps alongside some cooked rice or quinoa.