Step 1

In a small mixing bowl add the marinade ingredients: olive oil, lemon juice, garlic, oregano, rosemary, thyme, dill, basil, salt and pepper and whisk to combine.

Step 2

Add the chicken thighs into a large mixing bowl and add 3/4 of the marinade. Use tongs or your hands to coat the chicken with the marinade.

Step 3

Cover the bowl with plastic wrap or aluminum foil and refrigerate for 15 minutes {not more than 2 hours}.

Step 4

Preheat the oven to 425 degrees F.

Step 5

In a medium mixing bowl add the red onion, bell pepper, zucchini and add the remaining marinade to the vegetables. Toss the vegetables in the marinade until coated.

Step 6

Spread the vegetables on the baking sheet.

Step 7

Remove the chicken from the marinade and nestle the chicken into the vegetables.

Step 8

Baked for 20 minutes, remove the baking sheet and add the kalamata olives, tomatoes and the feta cheese. Cook another 10 minutes or until the chicken reaches an internal temperature of 165 degrees F.

Step 9

Remove from the oven and sprinkle fresh parsley and fresh dill over the sheet pan meal.

Step 10

Serve alongside rice, quinoa or potatoes or on its own with lemon wedges.