Chicken Thighs With Tomatoes, Potatoes, Olives and Feta

Yield: 4 servings

INGREDIENTS

8 bone-in, skin-on chicken thighs; see cook’s notes 3tablespoons extra-virgin olive oil 21⁄2 cups grape tomatoes

1⁄2 cup pitted green olives, such as Castelvetrano

12Baby Dutch Yellow potatoes 5 medium shallots, halved lengthwise

3 sprigs fresh thyme

Salt (or seasoned salt) and freshly ground black pepper to taste 1⁄3 cup crumbled feta cheese About 8fresh mint leaves, torn into small pieces

Cook’s notes: I like to trim away excess chicken skin that hangs over the side of the meat on some thighs and discard it. I use kitchen scissors to make quick work of it.

PROCEDURE

1: Adjust oven rack to middle position. Preheat oven to 375degrees. 2: In large bowl, combine chicken, oil, grape tomatoes, olives, potatoes, shallots and thyme. Add salt (or seasoned salt) and pepper. Toss the mix to coat with oil. Place on rimmed baking sheet, arranging chicken skin-side up. Roast about 45minutes or until chicken registers 165degrees in thickest part on an instant read thermometer (without touching bone).

3: Transfer to dinner plates and top with the feta and mint.

Source: “Sheet Pan Suppers” by Molly Gilbert (Workman, $15.95)