Preheat and prepare your pan. Set the oven to 200°C (180°C fan) and position a rack in the middle. Line a large, rimmed baking tray with baking parchment — this makes for easier lifting and scraping later. You want the tray big enough that everything can sit in a single layer without overlapping.

Make the marinade. In a small mixing bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper. The aroma will be sharp and bright, with the garlic mellowing as it sits. Taste a tiny dab on the back of your spoon — it should be boldly seasoned, as it will need to carry through the chicken and the vegetables.

Marinate the chicken. Place the chicken thighs in a large bowl or a resealable bag. Pour over about two-thirds of the marinade, reserving the rest for the vegetables. Turn the chicken to coat each piece thoroughly. If you have time, let it sit at room temperature for 30 minutes — the lemon will start to tenderise the meat gently, and the oregano will perfume every crevice. The chicken should feel slick and fragrant when you touch it.

Toss the vegetables. In a separate large bowl, combine the bell peppers, courgettes, red onion wedges, and cherry tomatoes. Drizzle over the reserved marinade and toss with your hands until every piece is glistening. The tomatoes will look plump and glossy; the onion layers will separate slightly.

Arrange on the tray. Spread the vegetables out evenly on the prepared baking tray, leaving small gaps between pieces so they roast rather than steam. Nestle the chicken thighs skin-side up among the vegetables, making sure the skin is exposed to the heat. The tray should look abundant and colourful — reds, greens, purples, and golden chicken skin.

Roast until golden and fragrant. Place the tray in the oven and roast for 40 minutes. At the 20-minute mark, rotate the tray and give the vegetables a gentle stir, being careful not to dislodge the chicken skin. The kitchen will begin to smell of caramelising onions and sizzling chicken fat. After 40 minutes, the chicken skin should be deep golden and crackling, the vegetables tender with charred edges, and the tomatoes will have burst in places, releasing their sweet juices.

Add the feta and rest. Remove the tray from the oven and scatter the feta chunks over the hot vegetables and chicken. Let everything rest on the tray for a full 10 minutes — this allows the feta to soften and warm through, and the chicken juices to redistribute. The feta will turn creamy at the edges, mingling with the tomato juices and olive oil.

Finish and serve. Sprinkle the chopped parsley over the top just before bringing the tray to the table. The contrast of bright green against the golden chicken and roasted vegetables is lovely. Serve directly from the tray or transfer to a warm platter.