Instructions

• In a 2-cup measuring cup or medium bowl, whisk together all the marinade ingredients (extra virgin olive oil, lemon juice, Dijon mustard, dried oregano, salt, black pepper, and dried thyme) until combined.
• Place the 4 boneless chicken thighs in a large bowl. Pour about two-thirds of the marinade over the chicken, toss and flip to coat evenly, cover, and marinate at least 30 minutes and up to 8 hours. Reserve the remaining one-third of the marinade for the vegetables. If marinating longer than 30 minutes, refrigerate the chicken.
• Preheat the oven to 400°F. Line a baking sheet with foil if you want easier cleanup.
• On the prepared baking sheet, arrange the sliced red onion wedges, diced red bell pepper, cherry tomatoes, zucchini rounds, and whole peeled garlic cloves in a single layer. Drizzle the reserved one-third of the marinade over the vegetables and toss with your hands or tongs to coat evenly. Spread the vegetables so there is space to add the chicken.
• Remove the chicken from the marinade, letting excess drip off, and discard any marinade that was in contact with the raw chicken.
• Nestle the chicken pieces among the vegetables on the baking sheet (skin-side up if using skin-on thighs). Optionally sprinkle a little extra salt and pepper over everything.
• Bake uncovered at 400°F for 20 to 25 minutes.
• With about 10 minutes of baking time remaining, remove the baking sheet from the oven. Toss and flip the vegetables for even browning. If using, evenly scatter the pitted kalamata olives and evenly crumble or break the feta cheese into chunky pieces over the chicken and vegetables.
• Return the sheet to the oven and bake the remaining ~10 minutes, or until the chicken’s internal temperature registers 165°F when measured in the thickest part and the vegetables are tender and browned to your liking.
• Remove from the oven, optionally sprinkle with finely minced fresh parsley, let rest briefly, and serve.