Preheat your oven to 425°F (220°C). Prepare the fresh ingredients by cutting the zucchini, bell pepper, and red onion into even pieces and halving the cherry tomatoes. Mix the chicken with lemon zest, minced garlic, dried oregano, salt, and pepper.

Spread the seasoned chicken in the center of a large rimmed baking sheet. Arrange the chopped vegetables around the chicken, ensuring everything is evenly spaced. Drizzle generously with extra-virgin olive oil.

Roast in the preheated oven for approximately 25-30 minutes, until the chicken registers 165°F (75°C) and the vegetables are tender and slightly charred.

Carefully remove the baking sheet from the oven and let it rest for a few minutes. Plate the chicken and vegetables, drizzle with fresh lemon juice and sprinkle with feta or olives if desired.