1-First: preheat the oven to 400°F (200°C) and pat the 1 ½ pounds boneless skinless chicken thighs dry, seasoning them with salt and pepper. This step ensures the chicken gets a nice sear and flavorful crust. In a large bowl, mix the 3 medium zucchini (sliced into ¼-inch rounds), 1 pint cherry tomatoes (halved), 1 medium red onion (thinly sliced), 4 garlic cloves (minced), and ⅓ cup kalamata olives (pitted and halved, if using).

2-Assembling and Baking: Drizzle the bowl with 2 tablespoons olive oil and 2 tablespoons freshly squeezed lemon juice, then add 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, salt, and pepper. Toss everything together to coat evenly, making sure every piece gets a bit of that Mediterranean magic. Spread half of this veggie mix in a 9×13-inch baking dish, place the seasoned chicken on top, and cover with the rest of the vegetables for even cooking.

3-Bake uncovered for 25 minutes, then sprinkle 4 oz crumbled feta cheese over the dish and bake for another 10 minutes until the chicken hits 165°F (74°C) internally. Let it rest for 5 minutes before serving, and garnish with fresh basil leaves if you like. This method keeps things juicy and full of flavor, perfect for a quick family dinner.