Preheat a Bull Grill to medium high heat.
Line an extra large baking sheet with aluminum foil for easy cleanup.
Place the chicken, potatoes, bell pepper, potatoes, and tomatoes in a large bowl. Drizzle the olive oil and lemon juice over all the chicken and vegetables. Thoroughly mix the ingredients.
Sprinkle the chicken & vegetables with Za’atar seasoning, salt, pepper, garlic powder, paprika, oregano, and onion powder. Place all the seasoned chicken and vegetables on the sheet tray. Use a spatula to spread the ingredients into a single layer.
Place the sheet tray in the middle of the Bull Grill. Turn the inner most burners to low and out the outer most burners to high. Cook for 30-40 minutes or until the chicken is cooked completely and the potatoes are fork-tender.
Remove from the oven and garnish with fresh dill. It's best served with grilled naan, hummus, crumbed feta, and tzatziki.