Roasted Chicken Thighs with Tomatoes, Olives, and Feta
Photo: RYANE LIEBE
Chicken legs and thighs are the unsung heroes of the poultry realm -- juicy, meaty, inexpensive, and highly versatile. They’re the gateway to worlds of flavor.
Roasting chicken thighs with grape tomatoes, olives, and shallots couldn't be simpler. The resulting tender meat and crisp skin are set off by mint, for freshness, and briny feta.
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Boneless, skinless chicken thighs are ideal for cookouts because they cook quickly and stay moist despite the heat of the grill. Serve the lemon-and-garlic seasoned bird with tabbouleh -- a summery Middle Eastern salad made from bulgur wheat, cucumber, tomato, and lots of chopped fresh parsley dressed with lemon juice and olive oil.
Steam dill-flecked dumplings over a stew of chicken thighs, carrots, and peas. It will seem like you spent the day in the kitchen, but this down-home favorite is ready in an hour.
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