Oven Baked Chicken Thighs with Tomatoes and Feta

By Leite's Culinaria

Ingredients

4 sprigs fresh oregano
4 sprigs fresh thyme
6 bone-in skin-on chicken thighs
3 cups cherry tomatoes
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup halved pitted Kalamata olives
4 garlic cloves (smashed)
1 lemon (cut into wedges)
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Prep Time15mins
Cook Time70mins
Servings4

Instructions

Preheat the oven to 350°F (180°C).

Remove the leaves from the oregano and thyme sprigs and finely chop. Toss the chopped herbs together in a small bowl and set aside.

Place the chicken and tomatoes in a large roasting pan or a 9-by 13-inch (23-by 33-cm) baking dish. Drizzle with the oil and toss to coat. Arrange in a single layer with the chicken skin-side up, then season with the salt and pepper.

Scatter in the olives and tuck the garlic and lemon wedges around the thighs and tomatoes. Sprinkle the chopped oregano and thyme over the chicken.

Bake for 45 minutes. Baste the chicken with the pan juices, then bake until the chicken is cooked through to an internal temperature of 165°F (74°C), about 20 minutes more. Baste once more, then set the broiler to high and broil for 2 to 3 minutes, rotating the pan once, and keeping a close eye to prevent burning.

Sprinkle on the feta and parsley and serve directly from the roasting pan, or transfer to a large serving platter and serve the pan juices alongside.