ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA

ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA image

Yield 5

Number Of Ingredients 10

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8 bone-in, skin-on chicken thighs
4 Tbsp olive oil
1 pint grape tomatoes
1 cup pitted Spanish olives
6 medium shallots, halved lengthwise and peeled (about 6 oz)
Coarse salt and freshly ground pepper
1 tsp dried thyme
Penzeys Greek seasoning
1 cup (or more) Feta cheese, crumbled
Fresh mint leaves for garnish (optional)

Steps:

Preheat oven to 375 degrees (roast setting). Combine chicken, oil, tomatoes, shallots and thyme in a large bowl and toss. Transfer to a foil covered rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Season with coarse salt, ground pepper and Greek seasoning. Roast for approximately 40 minutes until chicken looks done. Turn oven to broiler setting and watch the chicken carefully. The tomatoes will pop and the chicken will bubble with juices under the skin and the skin will get crispy and turn a nice roasty brown. Make sure the shallots don't char. Transfer the chicken to a platter (Nambe) and cover with the tomato/olive/shallot mixture. Sprinkle everything with crumbled feta (and mint leaves) Serve with rice (mixed with olive oil and Greek seasoning) and a green salad.