Roasted Chicken Thighs with Roasted Mixed Vegetables
8 bone-in, skin-on chicken thighs (about 2.5 pounds)
3-5 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved lengthwise
1/2 cup pitted Spanish olives (I used smaller pimiento-stuffed olives)
1-2 medium onions, halved and quartered
4 small red potatoes, halved or quartered depending on size (you may need more than 4 if you're serving more people)
Asparagus spears (Note that I used thinner stalks and they wilted in the roasting process but still tasted fine; fatter stalks would roast better)
Coarse salt and freshly ground pepper. Feta cheese, crumbled
1. Preheat oven to 375 degrees
2. Add 3 tablespoons olive oil to a large bowl. Add chicken thighs, turning to coat. Salt and pepper to taste. Move thighs to a large rimmed baking sheet lined liberally with aluminum foil (saves on clean-up).
3. Add remaining vegetables to the large bowl and coat with olive oil. You may need more olive oil. Salt and pepper to taste. Move to baking sheet with the chicken. This should all be in a single layer so use a baking sheet that is quite large.
4. Roast until a thermometer inserted into thickest parts of thighs (do not touch bones) reaches 165 degrees. This will take 35-45 minutes. Remove chicken to a platter and cover loosely with foil.
5. Return vegetables to oven and roast until golden brown in places, probably an additional 10 minutes.
6. Transfer vegetables and accumulated juices to platter with chicken. Season with salt and pepper if desired (I didn't find this necessary). Sprinkle with crumbled feta cheese.
Serve with crusty bread or rolls.
Note: Your only clean-up should be the bowl you used to coat chicken and vegetables with olive oil, the serving platter, and your dinner dishes. Very simple!