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.

13 comments:

~~louise~~ said...

Hi Tina!!!

Well, I'm with you, simple is the best and I tell ya, I've had such a craving for a good chicken thigh dish, lol...

Yours is lookin mighty good! Love the combo of Feta and Olives:) Thank you so much for sharing...

P.S. I know you're real busy but if you get a chance, pop by my blog. I did a post yesterday:)

Tina said...

Hi Louise! Long time, no see :-)
I will check your place later as I only have my cell phone right now. Hard to type.

Debra Eliotseats said...

I am just not a chicken thigh person but I love the flavors here. This sounds delicious!!!!!!!! Great idea!

Le laquet said...

That does indeed look super easy and delicious - what does the feta do for it? Could I swap that for something else ... feta issues!

Tina said...

Debra, I like thighs better than breast meat even though I am sure the white meat is a tad healthier :-)

Mrs. L, so nice to hear from you! I think feta would add a great flavor to this dish. I just forgot :-) if you shredded some of the meat I bet this would make a good wrap. With a nice glass of wine.

Beth F said...

This looks really easy and good. I'll bookmark this for when grape tomatoes are fresh at the farmers' market.

Andi said...

This looks delicious! Thanks for sharing. And I'm always looking for another chicken thigh recipe. I favor them for their flavor and juiciness.

Carole said...

Tina, I should try this - I am always a bit leery of cooking with olives - such a strong flavour. Cheers

Tina said...

Beth, cherry tomatoes work too...but I think the grape impart a different flavor.

Thanks Andi...we use thigh meat quite a bit as it's more moist.

Carole, the olives are seriously delicious when roasted, but I bet they are high in calorie :-(

caite said...

i love chicken thighs...so juicy and tasty. I bet that had some great juice when it was all done. pass the crusty bred please!

Tina said...

Thanks, Caite! Grab a plate and join in.

(Diane) bookchickdi said...

Oh my family would love this- I'm pinning it now.

Deb Nance at Readerbuzz said...

Exactly what I would like to make on those evenings when I come home tired! Thank you.

Here's my Weekend Cooking post.

Shrimp Paella and a Tomato Cucumber Salad from Beth Fish Reads

Am I ever glad it's Saturday! I want to put this past week behind us and head into the weekend with with positive things, good things.  ...