Ingredients
- Chicken thighs, boneless and skinless: 1.5 pounds
- Cherry tomatoes: 1 pint
- Kalamata olives, pitted: 1/2 cup
- Red onion, thinly sliced: 1 medium
- Feta cheese, crumbled: 4 ounces
- Olive oil: 3 tablespoons
- Dried oregano: 2 teaspoons
- Lemon, juiced: 1/2
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or roasting pan.
- Step 2: In a large bowl, toss the chicken thighs with 2 tablespoons of olive oil, oregano, salt, and pepper.
- Step 3: Arrange the chicken thighs in a single layer on the prepared baking sheet.
- Step 4: Scatter the cherry tomatoes, olives, and red onion slices around the chicken. Drizzle with the remaining 1 tablespoon of olive oil.
- Step 5: Bake for 25-30 minutes, or until the chicken is cooked through and the tomatoes are softened and bursting.
- Step 6: Remove from the oven and sprinkle with crumbled feta cheese and lemon juice before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, gently warm in a skillet over medium heat to maintain the chicken's moisture.
- Serve this vibrant dish with a side of couscous or crusty bread to soak up all the delicious juices.
- Don't overcrowd the pan; if needed, use two baking sheets to ensure the chicken browns nicely and the vegetables roast evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American