Preheat oven to 400 degrees. Coat pan with nonstick foil. Place chicken on one side of pan, bell peppers, potatoes, and onion on the other.
In bowl, mix oil, lemon peel and juice, garlic, oregano, salt, black pepper, and paprika. Drizzle over chicken and vegetables and toss to coat.
Roast 40-45 minutes, turning chicken and vegetables halfway through cooking, until chicken is cooked through and vegetables are lightly browned and tender. Sprinkle with olives. Garnish with mint, parsley, or lemon wedges.