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Roasted Chicken Thighs with Tomatoes, Olives, and Feta

Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint, for freshness, and briny feta. Serve with crusty bread.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Chicken Thighs with Tomatoes, Olives, and Feta

Photography: RYANE LIEBE

Source: Martha Stewart Living, April 2013


  • 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


  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.

Reviews (4)

  • grandma k 25 Oct, 2014

    I had two chicken thighs and couldn't think of anything interesting so went online. I had everything the recipe called for but also added some fresh mushrooms. Served it with a simple green salad with Italian dressing & feta. Lunch received high marks from my husband, I will certainly make it again. Very taste and pretty!

  • bnjohnson 13 Mar, 2014

    We've made this twice, and it's a good recipe, but doesn't it seem like the chicken needs to cook much longer than what the recipe says?

  • leslie smith 23 Apr, 2013

    Absolutely delicious and so easy. I will be making it again and again. I used organic chicken without bones or skins, a variety of heirloom cherry tomatoes of all colors, kalamatas, and no fetapaired with roasted potatoes and yams because that was what had on hand, and the flavor was spectacular.

  • grazianolinda 2 Apr, 2013

    Delicious and easy, will definitely make again.

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