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In a small mixing bowl, add in the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt and pepper.
Whisk until well combined. Add the chicken to a food storage bag, then pour ⅔ of the marinade over the chicken.
Seal up the bag, massage the marinade into the chicken, making sure all sides are well coated. Marinate in the fridge for 1 hour.
Preheat oven to 425°F.
Place the marinated chicken on a baking sheet.
Add the bell peppers, red onion and zucchini to a large mixing bowl. Pour the remaining ⅓ of the marinade over the top and toss to combine.
Pour the veggies around the chicken, then bake for 15 minutes.
Take the sheet pan out of the oven, and add the tomatoes and Kalamata olives over the veggies.
Continue baking for 15-20 minutes or until the chicken is cooked through and reaches a temperatures of at least 165°F, when checked with a meat thermometer.
Add the crumbled feta, chopped parsley or mint and pour the pan juices over the top and serve with a squeeze of lemon.