1.   Preheat the oven to 400 F or 200 C – top and bottom

2.   Prepare the marinade: In a small bowl or measuring cup, add: the oil, lemon juice, lemon zest, garlic, oregano dried basil, basil, dill, salt, pepper. Stir well to combine. remove 1/3 and save for vegetables

3.   Into a large mixing bowl, add all the vegetables: zucchini, red bell pepper/capsicum, tomatoes, red onion, garlic. Pour 1/3 of the marinade over the vegetables, toss to coat all the vegetables. Set aside

4.   Rinse the chicken thighs (recommended: first place in a vinegar water bath for 5 minutes) under running water. Pat dry. Coat both sides of each chicken thigh with the remaining 2/3 of the marinade. Position on a large parchment lined baking sheet. Put into the middle position of your preheated oven and bake for about 30 minutes. Time will depend on thickness of the chicken thighs

5.   Remove the pan from the oven, add the vegetables, and return sheet pan to the oven. Roast for 15 more minutes, until the vegetables are fork tender

6.   Remove the pan from the oven, distribute the large pieces of feta cheese crumbled between the chicken thighs. Return to the oven and bake for 5 more minutes

7.   The meal is done when the internal temperature of the thighs is about 160 – 165 F or 71 – 74 C, and the skin is golden and crispy, and the vegetables are tender. Serve while hot