Roast Chicken Thighs with Tomatoes Olives and Feta
Ingredients
- 1 1/2 Tbs. olive oil
- 6 bone-in, skin-on chicken thighs, about 2 1/2 lb. (1.25 kg) total
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 3/4 cup (4 oz./125 g) Spanish olives, pitted
- 3 garlic cloves, halved lengthwise
- 2 Tbs. fresh oregano leaves
- 1/2 cup (2 1/2 oz./75 g) crumbled feta cheese
Instructions
Roast Chicken Thighs with Tomatoes, Olives and Feta serves 6 original recipe by Williams-Sonoma.
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