Place the chicken thighs in a large mixing bowl.

Add 1 tablespoon olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, pepper, onion powder, and red pepper flakes to the chicken.

Toss thoroughly until every piece is evenly coated with seasoning.

In a separate bowl, combine the zucchini with the remaining olive oil and a light sprinkle of salt and pepper.

Arrange the seasoned chicken on one side of the prepared sheet pan.

Spread the zucchini in a single layer around the chicken, avoiding overcrowding.

Roast for 18 minutes until the chicken begins to brown and the zucchini softens.

Carefully toss the zucchini for even caramelization.

Continue roasting for 8–12 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Switch to broil for 2–3 minutes if you want extra browning on the chicken.

Remove the pan from the oven and allow the chicken to rest for 5 minutes.

Sprinkle fresh parsley over the entire pan before serving.

Serve immediately while hot and fragrant.