• 1½ cup olive oil
• 21 lemon ( juiced (about 3 tablespoons))
• 34 garlic cloves (minced)
• 42 teaspoon dried oregano
• 51 teaspoon dried thyme
• 61 teaspoon Dijon mustard
• 71 teaspoon kosher salt
• 8½ teaspoon freshly ground black pepper
• 96 chicken thighs (bone-in, skin-on)
• 101 medium zucchini (halved lengthwise and sliced)
• 111 yellow bell pepper (chopped into 1-inch pieces)
• 12½ large red onion (thinly sliced into wedges)
• 131 pint cherry or grape tomatoes
• 14½ cup kalamata olives (pitted)
• 15¼ cup feta cheese
• 162 tablespoons finely chopped fresh parsley

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Instructions

1. 1

   Make the marinade. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

2. 2

   Marinate the chicken. Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.

3. 3

   Prep the vegetables. While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.

4. 4

   Bake. Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.

5. 5

   Add the final touches. Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.

6. 6

   Sprinkle the chicken and vegetables with chopped fresh parsley before serving.