Ingredients
- Bone-in, skin-on chicken thighs: 4 pieces
- Cherry tomatoes: 1 pint
- Kalamata olives: 1/2 cup, pitted
- Red onion: 1 medium, sliced
- Feta cheese: 4 ounces, crumbled
- Olive oil: 3 tablespoons
- Dried oregano: 2 teaspoons
- Lemon: 1, cut into wedges
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Step 2: In a large bowl, toss the cherry tomatoes, Kalamata olives, and sliced red onion with 2 tablespoons of olive oil and dried oregano. Spread the vegetables evenly in the prepared skillet.
- Step 3: Pat the chicken thighs dry with paper towels. Drizzle the remaining 1 tablespoon of olive oil over the chicken, then season with salt and pepper.
- Step 4: Place the chicken thighs on top of the vegetables in the skillet, skin-side up.
- Step 5: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is golden brown and crispy, and the vegetables are tender.
- Step 6: Remove from the oven and sprinkle with crumbled feta cheese. Serve immediately with lemon wedges.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days, allowing the flavors to meld even more.
- For best results, reheat individual portions in a skillet over medium heat to re-crisp the chicken skin.
- Squeeze fresh lemon juice over the entire dish just before serving for a bright, zesty finish that complements the salty feta.
- Don't overcrowd the pan; if needed, use two pans to ensure the chicken skin gets beautifully browned and the vegetables roast evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American