Cooking Instructions:

In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper.

Add the chicken thighs to the marinade, ensuring they're well coated. Allow them to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

Preheat the oven to 400°F (200°C). While the oven is heating, prepare the vegetables by slicing the bell pepper and zucchini, and rinsing the cherry tomatoes.

Arrange the marinated chicken thighs in a large oven-safe skillet or baking dish, skin side up.

Surround the chicken with the sliced bell pepper, zucchini, and cherry tomatoes, drizzling any remaining marinade over the vegetables.

Roast the chicken and vegetables in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy (internal temperature should reach 165°F/74°C).

Once cooked, remove the dish from the oven and let it rest for a few minutes.

Garnish with fresh parsley if desired before serving.

For extra tips, consider using any seasonal vegetables you have on hand to customize this dish.

Carrots, asparagus, or broccoli would also work well. Additionally, if you prefer a little spice, feel free to add a pinch of red pepper flakes to the marinade for an extra kick.