Step 1

Preheat the oven to 425°F. In a small bowl, whisk together the oil, lemon juice, garlic, rosemary, thyme, salt, pepper, and red pepper flakes. Reserve 1/3 of the marinade.

Step 2

Place the chicken thighs in a bowl and pour the remaining 2/3 marinade over the top; toss to coat the chicken. Let stand while chopping the vegetables.

Step 3

Spread the zucchini, bell pepper, and tomatoes onto the baking sheet. Drizzle the reserved marinade over the top and toss the vegetables to coat.

Step 4

Nestle the chicken thighs into the vegetables on the sheet pan. Bake for 30 minutes.

Step 5

Remove from the oven and sprinkle olives and feta over the top. Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the vegetables are soft and the chicken is cooked through to at least 165°F.

Step 6

Sprinkle with chopped fresh parsley before serving.