Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Whisk the lemon juice, oregano, thyme, garlic, salt, and pepper together in a bowl. While whisking, slowly stream in the olive oil until combined. Set the marinade aside.
3 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 3 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup olive oil
Put the chicken thighs in a bowl, pour two thirds of the marinade over them, and toss to coat well.
6 chicken thighs
While the chicken marinates, spread the zucchini, bell pepper, red onion, and tomato over the sheet pan. Pour the remaining marinade over the vegetables and toss so everything is well coated.
1 medium zucchini, 1 yellow bell pepper, 1 large red onion, 1 large tomato
Nestle the marinated chicken thighs among the vegetables on the sheet pan, along with any marinade left in the bowl.
6 chicken thighs
Bake for 20 minutes. There will be a good amount of liquid in the pan at this point, which is normal. You can spoon some off if you prefer, but it is worth keeping, since it makes a great sauce to spoon over rice at the end.
Scatter the feta and olives over the pan and bake for another 15 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Garnish with parsley and serve with rice, spooning the pan juices over the top.
¼ cup feta cheese, ½ cup Kalamata olives, 2 tablespoons fresh parsley
For crispier chicken, move the pan to the top rack and broil for 2 to 3 minutes before serving.
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