Preheat the oven to 450F. Mix together olive oil, lemon zest, garlic, rosemary, oregano, coriander, smoked paprika, dijon mustard, salt and pepper. Reserve 1 ½ tablespoons of the marinade in a separate bowl and set this aside.
Rub the larger portion of marinade on the chicken thighs. Let them sit for at least ½ an hour, longer is even better, up to overnight.
Gently toss the reserved marinade with the chickpeas, olives, artichoke hearts, bell pepper, cherry tomatoes, and onion together. Add a splash more olive oil if needed.
Line a baking sheet with parchment or oil it well. Arrange chicken and veggie mixture on the pan in mostly a single layer. Gently spoon lemon juice over the top being mindful of the rub. Sprinkle with a little salt and pepper (optional!).
Bake for 20 minutes until chicken thighs are 175F or breasts reach 165F