In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic powder, onion powder, salt, and pepper.
Place the 6 chicken thighs in the center of a large sheet pan and generously brush the tops and sides of the chicken with the olive oil mixture.
Arrange the sliced red onion, red bell pepper, and yellow bell pepper around the chicken on the sheet pan.
Add the cherry tomatoes and kalamata olives on top of the other vegetables.
Bake for 35-40 minutes. Just before the chicken has reached temperature and the skin is slightly crispy, sprinkle the crumbled feta cheese over the chicken and vegetables and bake for an additional 5-10 minutes or until the cheese is slightly melted and the internal temperature of the chicken reaches 165°F.
Garnish with freshly chopped parsley before serving. Enjoy!
Notes
- To ensure even cooking, try to choose chicken thighs that are similar in size and thickness.
- To save time, you can prepare the olive oil mixture and slice the vegetables ahead of time and store them in separate containers in the fridge until ready to use.
- For a crispier skin, pat the chicken thighs dry with paper towels before brushing with the olive oil mixture.