Preheat the oven to 375°F. Drizzle half of the olive oil on top of the chicken. Add 1 teaspoon of salt to the chicken and half of the oregano and pepper. Mix to fully coat the chicken in the seasoning mixture.

In a skillet over medium heat, sear the chicken for 1-2 minutes per side until lightly browned. The chicken should not be fully cooked through at this point, only seared. This step is optional but locks in flavor and makes the chicken look more appetizing. Remove the seared chicken and place onto a plate while you prepare the vegetables.

Place the zucchini and tomatoes onto a sheet pan in an even layer.

Add the onions and banana peppers. Drizzle with the remaining tablespoon of oil and the remaining salt, pepper, and oregano. Gently toss to combine.

Spread the vegetables into an even layer and push them toward the edges to make space for the chicken. Place the seared chicken into the center of the pan. Place lemon slices on top of the chicken

Bake the chicken for 20 minutes. When done, the vegetables should be tender and the internal temperature of the chicken should be 165°F measured in the thickest part of each piece.

Serve warm alongside your choice of rice or pita bread and tzatziki sauce for dipping. Refrigerate leftovers in an airtight container for up to three days.