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Roasted Chicken Thighs with Tomatoes, Olives, and Feta

Recipe photo courtesy of RYANE LIEBE

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.

Source: Martha Stewart Living, April 2013
Total Time Prep Servings



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How would you rate this recipe?
  • GailBurt
    20 SEP, 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.
  • stillsavvy4you
    15 SEP, 2017
  • eveymk
    14 JUN, 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!
    • eveymk
      14 JUN, 2017
      I roasted it at 400 for about 25 minutes and it was perfect.
  • 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.
  • MS11402627
    2 APR, 2013
    Delicious and easy, will definitely make again.

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