Preheat your oven to 425°F (220°C).

In a small mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, mustard, salt, and pepper.

In a large bowl, place chicken thighs and pour two-thirds of the marinade over them. Toss the chicken to coat evenly, and marinate for 10-15 minutes.

On a sheet pan, spread out chopped zucchini, bell pepper, red onion, and halved tomatoes. Drizzle the remaining marinade over the veggies and toss.

Nestle the marinated chicken thighs among the vegetables and bake for 30 minutes.

After 30 minutes, sprinkle olives and feta cheese over the dish and return to the oven for an additional 10-15 minutes.

Remove from the oven, let rest for a few minutes, and garnish with chopped parsley before serving.