Ingredients
3 tablespoons olive oil, divided1 medium onion, chopped7 garlic cloves, minced2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed3/4 teaspoon pepper, divided 2 pounds red potatoes, cut into 1/2-inch cubes2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cups cut fresh green beans (1-inch pieces)2 tablespoons finely chopped ripe olives8 bone-in chicken thighs (about 3 pounds), skin removed1/2 teaspoon salt1/2 cup crumbled feta cheeseMinced fresh parsleyHot cooked orzo pasta, optional
Preparation
Preheat oven to 375°. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic, thyme, rosemary and 1/2 teaspoon pepper; cook 1 minute longer. Remove from pan.
In same pan, heat remaining oil over medium heat. Add potatoes; cook and stir until lightly browned. Return onion mixture to pan; stir in tomatoes, green beans and olives. Cook 1 minute longer.
Transfer to a greased 13x9-in. baking dish. Sprinkle chicken with salt and remaining pepper; place over potato mixture. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°-175°. Sprinkle with feta and parsley. If desired, serve with orzo. To Make Ahead: Can be made a few hours in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.
