Roasted Chicken Thighs with Tomatoes, Olives, and Feta

I suppose if you searched this site for recipes I proclaim to be super easy and delicious you would come up with quite a few. Truth is, I go for easy prep most of the time as our schedules are hectic. I am glad to have a job, happy it pays for good recreational pursuits as well as good food and wine. But getting home well after 5 and making time for dog walks and dinner prep means I opt for minimum fuss (most of the time).

So, in spite of previous proclamations on meals you must try – THIS is it! From Martha Stewart's magazine Living..........




This one is amazingly easy, moist, extremely flavorful and makes a gorgeous presentation. In my humble opinion, of course.

This looked so good once it was pulled from the oven that I forgot about the feta cheese. We plated the food, poured the wine and tucked into our meal. Since it was such a nice evening we sat outside on the patio and enjoyed good bread, conversation and, of course, Martha’s chicken. That’s when I remembered the feta…too late but no matter.


Roasted Chicken Thighs with Tomatoes, Olives, and Feta
·
· 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
· 3 tablespoons extra-virgin olive oil
· 1 pint grape tomatoes, halved lengthwise
· 1/2 cup pitted Spanish olives
· 6 medium shallots, halved lengthwise and peeled (about 6 ounces)
· 3 sprigs fresh thyme
· Coarse salt and freshly ground pepper
· Fresh mint leaves, for garnish
· Feta cheese, crumbled, for garnish

All ingredients tossed together




Directions

1. Preheat oven to 375 degrees. 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 thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.

2. 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.



This reheats well too. Leftovers are always welcome..........



Adding my review to Beth Fish Reads for her Weekend Cooking Series and Cream Puffs in Venice for her roundup of Magazine Monday.



Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.