food. roasted chicken thighs with tomatoes, olives, and feta.

Thank you, Martha Stewart! This recipe could easily turn into a go-to weeknight meal. Simple ingredients,
simple directions. I made a few tweaks, you can do the same if you want to add more flavours to the dish.

Roasted Chicken Thighs with Tomatoes, Olives, and Feta | Martha Stewart
4 chicken thighs fillets (skin on or off)
1 chicken breast, butterfly
3 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved lengthwise
1/2 cup pitted Spanish olives
2 medium shallots, sliced
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 reaches 165 degrees, 35 to 40 minutes.

Transfer chicken to a dish and cover with Saran wrap and foil.

Prepare couscous.

Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to a bowl. Fold in couscous, mint, and feta.  Move mixture to platter, add chicken, and season with salt and pepper. Garnish with additional feta and mint.

Jen's Notes:
I didn't use chicken breast the first time around but it's something I'd like to try next time I make the dish. Even without the chicken, the couscous and vegetables could be a great side dish.

Click here for the original recipe.

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