- 8 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 pint grape tomatoes
- ½ cup pitted Spanish olives
- 6 shallots, peeled and cut on half
- 3 sprigs fresh thyme
- Coarse salt and fresh ground pepper
- Feta cheese for garnish
DirectionsPreheat oven to 375 degrees F. In a large bowl, combine chicken, olive oil, grape tomatoes, olives, shallots, and thyme. Sprinkle with salt and pepper and toss. Place tomato mixture and chicken, skin side up, in a single layer, on a large cookie sheet.
Roast for 35 to 40 minutes, or until the internal temperature reaches 163 degrees F. When the chicken is done, remove from the oven and transfer to a platter. Cover loosely with the foil and keep warm. Return vegetables to the oven and roast for 10 minutes more. Transfer the vegetables and cooking juices to a platter with chicken and garnish with Feta cheese.