Feta Baked Chicken with Beetroot and Zucchini

Finely chop the oregano and mix it in a bowl with the rest of the marinade ingredients (part of the olive oil, lemon zest).

Salt the meat on all sides, thoroughly coat it in the marinade, and let it rest for 2 hours.

Cut the beetroot into 1 cm thick slices, then into 1 cm wide sticks. Cut the zucchini into 8 × 1 × 1 cm sticks, and the spring onions into 5 cm pieces.