Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups cherry tomatoes, whole (300g)
  • 1 medium yellow onion, cut into thick wedges (110g)
  • 4 cloves garlic, smashed (20g)
  • 1/2 cup pitted Kalamata olives (85g)
  • 1/2 cup crumbled feta cheese (75g)
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss cherry tomatoes, onion wedges, smashed garlic, and olives in the pan with a drizzle of olive oil. Spread them out to create a bed for the chicken.
  3. Pat chicken thighs completely dry with paper towels. Note: Any moisture on the skin will steam the meat instead of crisping it.
  4. Rub the thighs with the remaining olive oil, salt, and pepper.
  5. Nestle the chicken thighs skin side up on top of the vegetables. Ensure the skin is not covered by tomatoes so the heat hits it directly.
  6. Roast on the center rack for 30-35 minutes until the skin is deep mahogany colored and the tomatoes have collapsed.
  7. Remove the pan from the oven.
  8. Sprinkle crumbled feta cheese over the hot vegetables immediately.
  9. Drizzle fresh lemon juice over the meat and vegetables.
  10. Garnish with chopped parsley and serve.