Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.

In a medium bowl, whisk together olive oil, minced garlic, lemon juice, oregano, basil, thyme, salt, and pepper to create the marinade.

Pat the chicken thighs dry and coat them in the marinade. Let marinate for at least 15 minutes.

Wash and slice zucchini into half-moons and cut red onion into wedges. Toss in remaining marinade.

Arrange chicken on one half of the sheet pan and spread zucchini and onion on the other half.

Scatter halved cherry tomatoes and pitted Kalamata olives over the vegetables.

Roast in the oven for 25 to 30 minutes until chicken reaches 165°F and vegetables are tender.

Remove from oven, sprinkle with feta and parsley, and serve with lemon wedges.