Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
Add the chicken thighs to the bowl and toss to coat evenly with the seasoning mixture.
Place the seasoned chicken thighs skin-side up on a large rimmed baking sheet.
Add the sliced zucchini and cherry tomatoes around the chicken on the baking sheet.
Drizzle any remaining seasoning mixture over the vegetables and toss gently to coat.
Arrange the vegetables in a single layer to ensure even roasting.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.