Chick Thighs with tomatoes, olives and feta

By á-2799

Ingredients

• 8 bone in skin on chicken thighs (2 1/2 lbs)
• 3 tbsp olive oil
• 1 pint grape tomatoes, halves lengthwise
• 1/2 c pitted Spanish olives
• 6 med shallots, halved lengthwise and peeled
• 3 sprigs fresh thyme
• coarse salt and fresh pepper
• fresh mint leaves, for garnish
• Feta cheese, crumbled for garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 375. Combine chicken, oil, tomatoes, olives, shallots and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer Roast until done (35-40 min)
Transfer chicken to a plate and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 min more. Transfer vegetables and juices to platter with chicken and season with salt and pepper. Garnish with mint and feta.