ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES AND FETA

Roasted Chicken Thighs with Tomatoes, Olives and Feta image

Number Of Ingredients 9

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8 bone-in, sin-on chicken thighs
1 pint grape tomatoes (or canned tomatoes)
6 medium shallots, halved
3 tablespoons olive oil
1/2 cup pitted Spanish olives
3 sprigs fresh thyme
1 coarse salt and freshly ground pepper
1 crumbled feta cheese, for garnish
1 fresh mint leaves, for garnish

Steps:

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 a thermometer inserted into the thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35-40 minutes.
Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.