Ingredients Meat & Poultry Chicken Chicken Thighs Roasted Chicken Thighs with Tomatoes, Olives, and Feta 3.7 (160) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 20, 2020 Print Share Share Tweet Pin Email Photo: RYANE LIEBE Prep Time: 10 mins Total Time: 1 hrs Servings: 4 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. Ingredients 8 bone-in, skin-on chicken thighs (about 2 ½ pounds) 3 tablespoons extra-virgin olive oil 1 pint grape tomatoes, halved lengthwise ½ 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 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. 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. Print