Roasted Chicken with Tomatoes and Kalamata Olives

I modified this recipe from one I saw in BA. It’s excellent and very easy to make. While the ingredients are basic, the flavor is incredible. As mentioned below, adding feta or goats cheese is a nice way to give even more flavor, but it is very good both ways.
2 lbs Chicken Thighs, boneless and skinless, trimmed of excess fat. 
10-12 Roma tomatoes, sliced in half. 
1/2 cup Kalamata Olives
6 cloves of Garlic, thinly sliced. 
4 Tbsp Extra Virgin Olive Oil
1 Tbsp Thyme 
2 tsp Calabrian Chili in oil. If this is not available you can sub with another chili powder like Aleppo or Korean chili powder. Just not too hot. 
Salt and Pepper 
1/2 cup Feta or Goats Cheese, crumbled. Optional
Begin by trimming the chicken and cutting each thigh in half. Salt and pepper both sides and allow to rest in refrigerator. 
Prepare your tomatoes and then add all ingredients and toss well and let the mixture marinade on the counter. 
Preheat oven to 425F. Place the tomatoes in one layer into the bottom of an oven safe pan (I used a Le Cruset) and arrange the chicken on top. Baste the chicken with the remaining sauce and into the oven uncovered for 40-50 minutes. 
Serve with crusty bread to soak up the juices. Rice can work as well. 
Note: You may also use goats cheese, however I’d suggest substituting oregano for the thyme if you choose this route.

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