Preheat your oven to 400°F (205°C). In a small bowl, mix together the oregano, thyme, paprika, salt, and pepper.

Rub the chicken breasts with 1 tablespoon of olive oil, then season them generously with the herb mixture on all sides.

In a 9x13-inch baking dish, arrange the seasoned chicken breasts, leaving space between each piece.

In a separate bowl, toss the zucchini rounds, cherry tomatoes, red onion, garlic, and olives with the remaining 1 tablespoon of olive oil. Season with a little salt and pepper.

Arrange the vegetable mixture around and between the chicken pieces in the baking dish. Do not pile vegetables on top of the chicken.

Bake for 30-32 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender with golden-brown edges.

Sprinkle the crumbled feta cheese over the top and return to the oven for another 3-5 minutes, until the cheese is warmed through and slightly softened.

Let rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges on the side.