Cooking Instructions:

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and pepper. Whisk together until well combined.

Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for about 10 minutes while you prepare the vegetables.

On a large baking sheet, arrange the sliced bell peppers, zucchini, and cherry tomatoes. Drizzle with a little olive oil, seasoning with salt and pepper. Toss to combine.

Place the marinated chicken thighs on top of the vegetables on the baking sheet, skin side up. Pour any remaining marinade over the chicken and vegetables.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized.

Remove the pan from the oven, let it rest for a few minutes, and garnish with fresh parsley if desired before serving.

Extra Tips:

For added flavor, consider marinating the chicken for a few hours or overnight in the refrigerator.

You can also experiment with other vegetables such as asparagus or carrots, and feel free to adjust the seasoning according to your taste.

Serve this dish with a side of rice or crusty bread to soak up the delicious juices!