- Set the oven temperature to 425°F (220°C). Mix the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper in a small bowl.
- After putting the chicken thighs in a bowl and covering them with ⅔ of the marinade, thoroughly coat the meat with the marinade using your hands. Give the chicken ten to fifteen minutes to marinate.
- Spread the tomatoes, red pepper, zucchini and red onion onto the baking sheet and pour the remaining marinade over them while the chicken is marinating. To coat the vegetables, toss together.
- Bake the chicken thighs for 30 minutes after adding them to the baking pan and nestling them around the vegetables.
- When the veggies are tender and the chicken is cooked through to 165°F, remove the baking sheet from the oven, add the feta and olives, and return it to the oven for a further 10 to 15 minutes.
- Before serving, top the chicken and veggies with freshly cut parsley.
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