Prepare marinade. Pour ½ the marinade over chicken thighs and marinate in the fridge for 15 minutes or up to an hour.
Slice zucchini, bell pepper, and red onion. Add veggies to a lightly oiled baking sheet. Pour reserved ½ of the marinade over veggies. Tossing to coat.
Place marinated chicken thighs on top. Transfer baking sheet to a 425 F oven for 30 minutes.
Remove pan and add cherry tomatoes, Kalamata olives, and feta. Return to the oven to cook for 15 minutes more.
Top with 2 tbsp fresh parsley & serve.
