In a large bowl, combine the chicken thighs and 1/2 the Citrus Marinade. Let sit in a bowl for at least 15 minutes.
Preheat the oven to 400 degrees F. Cover two large sheet pans with parchment paper. On one sheet pan add the baby potatoes. On the other, add the Diced Zucchini and Diced Onions. Add a drizzle of olive oil and salt and pepper to both sheet pans. Mix well before adding to the oven.
Cook for 20 minutes before adding the chicken on top of the baby potatoes (leave the chicken citrus marinade in the baggy).
Cook for another 15-20 minutes, checking after 10 minutes on the zucchini and onions. Cook until the chicken is 165 degrees F. Let the chicken rest before reserving 1/2 the chicken thighs for Citrus Chicken Rice Bowl. Reserve 1/2 the zucchini and onions for Chilled Green Soup.
In a bowl, add the peas, kosher salt, and pepper. Microwave until hot. Reserve 1/2 peas for Chilled Green Soup.
To serve, spread some Whipped Feta on the plate and top with baby potatoes, zucchini, onions, and peas. Drizzle with a little of the reserved Citrus Marinade and Green onions. Serve with oranges on the side.

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