Roasted Chicken Thighs with Tomatoes, Olives & Feta
Roasted Chicken Thighs with Tomatoes, Olives & Feta
After a week out of the country, I was thrilled to be back in my kitchen to make a healthy homemade meal. Growing up a Kansas girl, I grew tired of Wizard of Oz comments….but ya know…there really is no place like home.
I was very excited to put this meal together. I found the recipe at least a year ago in a Martha Stewart Living magazine but lost it. So you can imagine my excitement when I found it and put it on the menu for the first meal when we got home! I modified it just slightly. Very easy, but a pretty meal to serve to a group. I received lots of compliments…ahem, not that I was fishing for them or anything.
Note: this meal is gluten free, but as always review the ingredient list (in this case on the Feta Cheese) if you have a wheat allergy as it can depend upon the brand.
Roasted Chicken Thighs with Tomatoes, Olives & Feta
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tsp olive oil
- 1 pint grape tomatoes, halved
- 1/2 cup black olives, halved
- 1/2 cup yellow onion, finely chopped
- 3 sprigs fresh thyme
- 1/4 tsp each salt and pepper
- 1/3 cup reduced fat feta cheese crumbles
Instructions
- Preheat oven to 375.
- Combine chicken, oil, tomatoes, olives, onion and thyme in a large bowl. Season with salt & pepper and toss. Transfer to a rimmed baking sheet and spread out. Add chicken over the vegetables. Roast for 30 minutes (or until internal temp reaches 165F)
- Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown- approximately 10 additional minutes. Transfer veggies to the platter with chicken and top with feta cheese.
This dish was amazing! The feta cheese is definitely what completes it.