Now, let’s get cooking:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
3. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3 minutes.
4. Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Cook for an additional 5 minutes, stirring occasionally.
5. Return the chicken to the skillet. Sprinkle with oregano, thyme, paprika, salt, and pepper. Stir to combine.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Allow the mixture to simmer for 5 minutes.
7. Sprinkle feta cheese and, if using, kalamata olives over the top. Transfer the skillet to the preheated oven.
8. Bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
9. Remove from the oven, squeeze fresh lemon juice over the top, and garnish with parsley before serving.

This is where the magic happens—those simple ingredients coming together to create something truly special, much like my mom’s kitchen wizardry.