Prepare the Marinade: In a large mixing bowl, combine the lemon zest, minced garlic, oregano, mint, smoked paprika, cumin, coriander, sumac, black pepper, and kosher salt. Stir to combine. Add the non-fat Greek yogurt, lemon juice, and extra virgin olive oil. Whisk vigorously until the marinade is smooth and creamy.
Marinate the Chicken and Vegetables: Pat the chicken breast pieces completely dry with paper towels. Add the chicken, red onion wedges, and bell pepper strips to the bowl with the marinade. Use a large spoon to ensure everything is thoroughly coated. Cover the bowl tightly and refrigerate for at least 8 hours, or up to 24 hours for the best flavor.
Preheat and Arrange: When ready to cook, preheat your oven to 400°F (205°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken and vegetables on the sheet in a single layer, making sure not to overcrowd the pan. Discard any excess marinade left in the bowl.
Roast to Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes. The chicken is done when it is lightly browned at the edges and the internal temperature of the thickest piece registers 165°F (74°C) on an instant-read thermometer.
Rest and Serve: Remove the baking sheet from the oven and let the chicken rest on the pan for 5 minutes to allow the juices to redistribute. Transfer the chicken and roasted vegetables to a serving platter. Garnish generously with chopped fresh parsley and mint, and serve immediately with fresh lemon wedges on the side.