Preheat the oven to 400(F) (205C).
To a large sheet pan add the chopped zucchini, red onion, bell pepper, artichokes, tomatoes, and kalamata olives.
1 large zucchini, 1 red onion, 1 bell pepper (capsicum), 1 cup marinated artichoke hearts, ½ cup cherry tomatoes, ½ cup kalamata olives
Whisk together the artichoke oil, fresh lemon juice, and chopped oregano and then pour over the vegetables and toss to ensure all vegetables are evenly coated with the mixture.
½ cup liquid from artichoke hearts, 2 tablespoons fresh lemon juice, 1 tablespoon fresh oregano
Drizzle the olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning.
1 lb (500g) boneless skinless chicken breasts, 1 tablespoon olive oil, 2 teaspoons Italian seasoning, ½ teaspoon black pepper, ¼ teaspoon salt
Lay the chicken on top of the vegetables. Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165(F) or 74(C).
Crumble the feta cheese over the chicken and vegetables and pop the whole tray under the broiler (grill) for about 5 minutes, or until everything has a slight golden tinge.
1 block feta cheese
Serve with lemon wedges and a sprinkle of fresh oregano.
1 lemon, 2 tablespoons fresh oregano