For the Chicken and Marinade:

• 2 to 2.5 lbs bone-in chicken thighs (skinless or with skin, as preferred)
• 1/4 cup olive oil
• 3 tablespoons lemon juice (freshly squeezed)
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt to taste
• Pepper to taste

For the Skillet Vegetables:

• 1 medium red onion (sliced)
• 1 medium zucchini (sliced into half-moons)
• 1 large bell pepper (any color, sliced)
• 1 cup cherry tomatoes (halved)
• 1 can (15 oz) artichoke hearts (drained and halved, optional)

For the Topping:

• 1 cup feta cheese (crumbled)
• 1/2 cup Kalamata olives (pitted and halved)
• 2 tablespoons fresh parsley (chopped, for garnish)

Optional Ingredients and Variations:

• Protein Alternatives: Feel free to substitute the chicken thighs with boneless chicken breast or even turkey. For a vegetarian option, replace chicken with chickpeas or tofu.
• Additional Seasonings: To give the dish a bit more spice, consider adding red pepper flakes or a dash of cayenne pepper when marinating the chicken.
• Different Vegetables: Outside of the suggested vegetables, you can also use eggplant, asparagus, or spinach, depending on your preference or seasonal availability.
• Herb Substitutes: Fresh herbs can elevate the dish further. Swap dried oregano and thyme for 1 tablespoon each of fresh if available, or incorporate basil for an aromatic twist.
• Lemon Zest: Adding a teaspoon of lemon zest can enhance the citrus flavor, complementing the other Mediterranean elements beautifully.