Whisk marinade ingredients together in a small bowl.
Trim excess skin from chicken then place in a large bowl.
Pour marinade over chicken, reserving 2 tablespoons for later. Turn chicken to coat fully in the marinade and place in the refrigerator for at least 1 hour or up to 24 hours.
Preheat oven to 425 °F (218 °C)
Remove chicken from the marinade and place skin side up in the middle of a large baking sheet.
Toss the peppers, red onion and tomatoes with the reserved 2 tablespoons of marinade in a bowl then scatter around the chicken on the baking sheet.
Nestle lemon quarters into the vegetables on the baking sheet..
Roast for 20 minutes, then broil for 3-5 minutes until chicken is golden brown.
Remove from oven, scatter olives and feta onto the baking sheet.
Garnish with freshly chopped parsley and serve.
Video
Notes
You can use boneless, skinless chicken thighs if you don't want to use bone-in, skin-on chicken thighs. Cooking time should be adjusted (less cooking time) if using boneless.