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Preheat oven to 400°F.
In a large bowl, whisk together lemon juice, oregano, Dijon, salt, and pepper. Add chicken and toss to coat. Let sit while the oven heats.
Spray a large sheet pan with oil and arrange the marinated chicken and roast until the internal temperature is 165°F, about 40 minutes. While the chicken roasts you can prep your vegetables. When chicken is done, set aside on a plate.
Add the zucchini, bell pepper, corn, garlic and olive oil in a single layer and sprinkle with the remaining ¼ tsp salt. Toss gently to mix with pan juices. Broil on high 6 to 7 inches from the heating element about 4 minutes, turning the vegetables halfway. Remove from oven, stir and place chicken on the sheet pan over the vegetables. Broil an additional 2 to 3 minutes, until the vegetables and chicken are golden and browned.
Drizzle with remaining lemon juice and sprinkle vegetables with fresh dill and crumbled feta before serving.