Mix all of the ingredients for the chicken marinade in a small bowl or measuring cup.

Transfer the raw chicken thighs to a large zip lock bag and pour in the marinade. Seal the bag and shift everything around until the chicken pieces are well-coated with marinade. Marinate for at least 15 minutes, ideally several hours.

When you’re ready to bake, preheat the oven to 425 degrees Fahrenheit.

Chop the zucchini, red onion, and block of feta cheese and transfer to a large bowl along with the cherry tomatoes, olives, avocado oil, dried parsley, dried oregano (and any other dried herbs you like), salt, and pepper. Toss everything together until the ingredients are coated with oil and seasonings.

Transfer the marinated chicken thighs to a large baking sheet (without the vegetable mixture)

Bake chicken for 15 to 18 minutes or until the skin is looking golden brown and crispy, then remove the sheet pan from the oven.

Spread the sliced onion, chopped zucchini, tomatoes, olives and cubes of feta cheese (the remaining ingredients) around the sheet pan in a single layer. It's okay if there's a little overlapping. Bake for another 10 to 15 minutes or until the chicken is cooked through. Chicken is fully cooked once it reaches 165 degrees Fahrenheit. To verify the temperature, insert a meat thermometer into the thickest part of the largest thigh and wait until the numbers stop moving.

Serve Mediterranean chicken and veggies and enjoy! If you’d like to serve the meal with extra side dishes, such as crusty bread, a side salad, or steamed rice, feel free to go wild!