Ingredients
- Bone-in, skin-on chicken thighs: 4
- Cherry tomatoes: 1 pint
- Red onion: 1 medium, sliced
- Kalamata olives: 1/2 cup, pitted
- Feta cheese: 4 ounces, crumbled
- Olive oil: 3 tablespoons
- Dried oregano: 1 tablespoon
- Lemon: 1, juiced and zested
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, toss the cherry tomatoes, red onion, and Kalamata olives with 2 tablespoons of olive oil, oregano, lemon zest, salt, and pepper.
- Step 3: Spread the vegetable mixture evenly across a large baking sheet.
- Step 4: Pat the chicken thighs dry with paper towels and drizzle with the remaining 1 tablespoon of olive oil. Season with salt, pepper, and lemon juice.
- Step 5: Place the chicken thighs on top of the vegetable mixture on the baking sheet.
- Step 6: Bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Sprinkle with crumbled feta cheese before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) to keep the chicken skin crispy, or microwave for speed.
- Serve with a side of couscous or crusty bread to soak up the flavorful juices.
- For extra crispy skin, broil the chicken for the last 2-3 minutes, watching carefully to avoid burning the feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American