• Preheat oven to 425℉. Line a large sheet pan with parchment paper.
• Slice all your veggies (except the tomatoes) into large bite-size chunks. Toss everything with 2 tbs olive oil and salt and pepper to taste. Spread out evenly on your sheet pan so that the pieces are not overlapping but leave some space in the center of the pan for your chicken pieces.

Marinade:

• In a medium bowl, combine the crumbled feta, 1/4 cup olive oil, lemon zest and juice, garlic, oregano, chili pepper flakes until combined.
• Score the tops of your chicken pieces as seen in the pic above - being carefully not to cut all the way through. But try to get deep especially on the thick side of the pieces. Transfer to your sheet pan. Sprinkle some salt and paprika on the chicken pieces to give them some color. Drop a few tablespoons of the feta marinade onto the tops of the chicken. Take the rest of the marinade and drizzle onto the veggies as best you can. Bake for 30-35 minutes.