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Roasted Chicken Thighs with Tomatoes, Olives, and Feta
- prep: 10 min
- cook: 0 hr
- total: 10 min
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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 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
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 2060 % Daily Value *
- Total Fat: 147 g 225.7%
- Saturated Fat: 42 g 207.53%
- Trans Fat: 0 g %
- Cholesterol: 760 mg 253.33%
- Sodium: 2409 mg 100.37%
- Calcium: 30 mg 3.05%
- Potassium: 330 mg 9.42%
- Magnesium: 0 mg 0%
- Iron: 10 mg 53.51%
- Zinc: 0 mg 0%
- Total Carbohydrate: 10 g %
- Dietary Fiber: 2 g 9.94%
- Sugar: 5 g
- Protein: 154 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 46.16%
- Vitamin C 59.42%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat21
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables2
- Exchange - Lean Meat22
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total24 oz-eq
