Roasted Chicken Thighs with Tomatoes, Olives, Feta, Greens

By kathryns

Accompany with greens (mixed Southern, Chard, Collards, etc.); serve with/over brown rice or with crusty bread. Although not specified, suggest browning thighs if skin is on. Number of servings dependent on size of chicken thighs used.

Ingredients

• 8 bone-in, skin-on chicken thighs (2-1/2 pounds)
• 3 TB olive oil
• 1 pint grape tomatoes, halved lenghwise
• 1/2 c pitted Spanish olives
• 6 medium shallots, halved lenghwise, peeled (about 6 oz)
• 3 sprigs fresh thyme
• S & P
• Fresh mint leaves for garnish
• Feta cheese, crumbled, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 375. combine chicken, oil, tomatoes, olives, shallots and thyme in large bowl or intended baking dish. Season with s & p and toss. Transfer to a rimmed baking sheet (or just use the mixing dish), and spread chicken mixture, skin side up (if using skin-on thighs), in a single layer.

After about 20 minutes, sautee the greens and start the rice (if using).

2. Roast until 165 degrees in thickest part of thigh, 35 to 40 minutes.
Transfer to a platter on top of the sauteed greens, and loosely cover with foil.

3. Return veges to oven and roast until golden brown in places, about 10 minutes more. Pile rice (if using) around chicken. Pour veges and juices to chicken platter and season with s & p.

4. Garnish with mint and feta.