Greek Lemon Chicken and Roasted Vegetables

Preheat oven to 400°F (200°C).

In a bowl, combine lemon juice, lemon zest, 2 tablespoons olive oil, minced garlic, oregano, salt, and pepper. Marinate chicken thighs in this mixture for at least 15 minutes (or up to 2 hours in the refrigerator).

In a separate bowl, toss red onion, bell peppers, zucchini, and cherry tomatoes with the remaining 1 tablespoon olive oil, salt, and pepper.

Spread the vegetables on a baking sheet in a single layer.

Place the marinated chicken thighs on top of the vegetables on the baking sheet.

Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.

Remove from oven and sprinkle with crumbled feta cheese.

Serve immediately.