Roasted chicken thighs with feta and cherry tomatoes from Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole

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Notes about this recipe

  • Breadcrumbs on December 29, 2014

    p. 38 - This is a “tray bake” dish and it’s appeal immediately increased with the author’s suggestion to line the baking sheet with heavy duty foil which meant clean-up would be that much simpler. The recipe called for 8 bone-in, skin on thighs and although I had double the amount of boneless, skinless ones, I carried on un-deterred. The author suggests 35 mins however since my chicken was boneless, mine went in for 15 mins (@ 425° ) before adding the tomatoes, feta and in my case some Kalamata olives that had been lingering in the fridge. Back into the oven this went for another 10 minutes and dinner was done in under 30 mins! I served this atop some steamed basmati rice and it was excellent. Definitely a recipe I’d repeat and one that mr bc proclaimed to be something he thought “even he could make”….wow! Photo here: http://chowhound.chow.com/topics/876223?commentId=9358336#9358336

  • Cheri on March 04, 2013

    Nice easy weeknight meal. Used boneless thighs, marinated them in the morning, and then roasted them with tomatoes for 20 minutes at 400 deg., then added feta for 5 more minutes. Served with steamed broccoli and naan bread to sop up the pan juices. This is a keeper.

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