Instructions:
- Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Lightly grease or line a large, rimmed baking sheet.
- In a mixing bowl, whisk together lemon zest, lemon juice, dried herbs, minced garlic, smoked paprika, salt, and pepper. Add the chicken breasts and toss thoroughly to coat. Set aside.
- Place all the chopped vegetables (courgettes, onion, pepper, tomatoes, mushrooms) onto the prepared baking tray. Toss lightly to season with any residual marinade from the bowl.
- Nestle the marinated chicken breasts amongst the vegetables on the tray, ensuring everything has space to roast properly.
- Place the tray in the preheated oven and roast for 25 minutes.
- Carefully remove the tray. Gently turn the chicken pieces. Return to the oven for a final 10–15 minutes, until the chicken is fully cooked through (internal temperature 74°C / 165°F) and vegetables are tender.
- Remove from the oven. Sprinkle the crumbled feta evenly over the top while the dish is hot. Garnish with fresh parsley and serve immediately.