• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

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.

• 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
• 3 tablespoons extra-virgin olive oil
• 1 pint grape tomatoes, halved lengthwise
• 1/2 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

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