Roasted Chicken Thighs with Tomatoes, Olives, and Feta

160 Ratings
  • 5 40
  • 4 58
  • 3 40
  • 2 20
  • 1 2

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.

Martha Stewart Living, April 2013

Gallery

Credit: RYANE LIEBE

Recipe Summary

total:
1 hr
prep:
10 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (7)

160 Ratings
  • 5 40
  • 4 58
  • 3 40
  • 2 20
  • 1 2
Martha Stewart Member
09/20/2017
I loved this recipe and my wife couldn't get enough. It took me minutes to put it together and get it into the oven. I had to crisp the skin under the broiler, but aside from that, it was a breeze. Easy, inexpensive weeknight dinner, healthy and delicious.
Martha Stewart Member
09/15/2017
Divine
Martha Stewart Member
06/14/2017
So simple and very delicious. I used big green pimento stuffed olives, and that was very yummy. And feta as a garnish? Common...load it up!
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Martha Stewart Member
10/25/2014
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!
Martha Stewart Member
03/13/2014
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?
Martha Stewart Member
04/23/2013
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.
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Martha Stewart Member
04/02/2013
Delicious and easy, will definitely make again.
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