Make the marinade: In a large bowl, whisk together lemon zest, lemon juice, olive oil, garlic, oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper. If using, whisk in the Greek yogurt for extra tenderness.

Prep the chicken: Pat chicken dry. Add to the bowl and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.

Preheat the oven: Set oven to 425°F (220°C). Line two sheet pans with parchment for easy cleanup.

Season the vegetables: On one sheet pan, toss onion, tomatoes, zucchini, and bell pepper with a drizzle of olive oil, salt, pepper, and a pinch of oregano. Spread in an even layer. Add olives if using.

Arrange the chicken: Place marinated chicken on the second sheet pan. Shake off excess marinade so it roasts, not steams. Space pieces apart for good browning.

Roast: Put both pans in the oven. Roast chicken for 18–22 minutes (thighs) or 16–20 minutes (breasts), until the thickest part reaches 165°F (74°C). Roast veggies for 18–22 minutes, stirring once, until tender and lightly charred.

Rest and slice: Let chicken rest 5 minutes, then slice or leave whole. Squeeze extra lemon over the top for a final hit of brightness.

Build the base: Add a scoop of cooked rice, quinoa, or orzo to each meal-prep container. Fluff with a fork and season lightly with salt and a drizzle of olive oil if needed.

Portion: Divide chicken and roasted vegetables among 4–5 containers. Top with fresh parsley or dill and a sprinkle of feta if you like.

Optional add-ons: Pack tzatziki or extra lemon wedges in small cups. Keep sauces separate so textures stay fresh.