Roasted Chicken Thighs with Tomatoes, Olives, and Feta

Roasted Chicken Thighs with Tomatoes, Olives, and Feta

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  • 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


Preheat 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.