Chicken thighs are among my favourite things to make for a quick and easy weeknight supper. In this recipe from the April 2013 issue of Martha Stewart Living you roast chicken thighs, tomatoes, olives, shallots and thyme together on a baking sheet. While the chicken is resting, return the other ingredients to the oven and roast until they are golden brown. The final touch is a garnish of feta and fresh mint.

Avoiding Additives and Preservatives

The olives and feta may contain additives and preservatives. I used President’s Choice green olives stuffed with garlic and a feta cheese with all-natural ingredients.

Toss ingredients together in a bowl

Arrange on a baking sheet

Roasted chicken thighs with tomatoes, olives and feta


8 bone-in, skin-on chicken thighs (about 2 ½ pounds)

3 tablespoons extra-virgin olive oil

1 pint grape tomatoes, halved lengthwise

½ 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


Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.

Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta. Serves 4.

From the April 2013 issue of Martha Stewart Living