Sheet-Pan Mediterranean Lemon-Oregano Chicken with Roasted Vegetables

3 lb bone-in chicken thighs, skin on

2 tsp kosher salt

1 tsp black pepper, freshly ground

3 tbsp olive oil

2 lemon, zested, juice reserved, and sliced

2 tbsp fresh oregano, finely chopped

1 tsp dried oregano

6 clove garlic cloves, minced

1 ½ lb baby potatoes, halved if larger than 1 inch

2 cup cherry tomatoes

1 red onion, cut into 1-inch wedges

3 oz kalamata olives, pitted

¼ tsp red pepper flakes

1 tsp honey

2 tbsp fresh parsley, chopped