Herb-Roasted Chicken with Potatoes, Olives & Feta

Herb-Roasted Chicken with Potatoes, Olives & Feta

from eatingwell.com
60 min
4

Roasting everything in one pan melds the flavors. The herby baked chicken absorbs the briny taste of the olives and the potatoes cook in the chicken drippings, making them extra savory.

Ingredients

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons chopped fresh oregano, plus more for garnish
  • 1 tablespoon chopped fresh thyme, plus more for garnish
  • 3 cloves garlic, grated
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • 1 ½ pounds baby red potatoes, halved or quartered if large
  • ½ cup pitted Castelvetrano olives, coarsely chopped
  • 1 ¾ pounds bone-in chicken thighs, trimmed
  • 1 lemon, cut into wedges
  • ¼ cup crumbled feta cheese

Directions

  1. 1

    Preheat oven to 450 degrees F.

  2. 2

    Combine oil, oregano, thyme, garlic, pepper and salt in a small bowl. Transfer 1 tablespoon of the herb mixture to a medium bowl. Add potatoes and olives and stir to coat.

  3. 3

    Pat chicken dry with paper towels. Rub with the remaining herb mixture.

  4. 4

    Scatter the potatoes and olives in a 9-by-13-inch baking pan.

  5. 5

    Place the chicken on top of the potatoes and olives and tuck in lemon wedges.

  6. 6

    Bake until the potatoes are browned and an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers at least 165 degrees F, 40 to 45 minutes. Carefully squeeze the lemon wedges over the chicken.

  7. 7

    Serve the chicken and vegetables topped with feta and more oregano and thyme, if desired.