Roast Chicken Thighs with Tomatoes, Olives and Feta
Bursting with the Mediterranean flavors of fresh oregano, salty feta, tart green olives and roasted tomatoes, this dish is a versatile one. On weeknights, serve with sautéed spinach; for a dinner party, offer a loaf of French bread, high-quality butter and a frisée salad with lardon.
- 1 1/2 Tbs. olive oil
- 6 bone-in, skin-on chicken thighs, about 2 1/2 lb. (1.25 kg) total
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 3/4 cup (4 oz./125 g) Spanish olives, pitted
- 3 garlic cloves, halved lengthwise
- 2 Tbs. fresh oregano leaves
- 1/2 cup (2 1/2 oz./75 g) crumbled feta cheese
Preheat an oven to 375°F (190°C).
In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer each batch, skin side up, to a baking dish as it’s finished. Set aside. Do not wipe the pan clean and keep it over high heat.
Add the broth to the hot pan, scraping up any browned bits on the bottom of the pan. Bring to a simmer, then remove from the heat and carefully pour the pan sauce over the chicken in the baking dish.
In a bowl, drizzle the cherry tomatoes with the remaining 1/2 Tbs. olive oil, season with salt and pepper, and toss to coat. Scatter the tomatoes, olives, garlic and oregano all over the chicken and around the dish.
Roast until the chicken is opaque throughout (no pink should show when you cut in next to a bone, and the chicken juices should run clear), about 40 minutes. Remove from the oven, sprinkle the feta all over and return to the oven until the cheese lightly melts, about 5 minutes longer. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen 2014)