Roast chicken thighs and potatoes with tomatoes, olives and feta

Roast chicken thighs and potatoes with tomatoes, olives and feta

Serves 4–6

One-pan dinners are a go-to in my household. They are quick to prepare, create very little washing up and are a crowd-pleaser for when I’m entertaining colleagues, family and friends. They are versatile as you can change the ingredients with the seasons or depending on what you have to hand. Instead of tomatoes and olives, you could add half a bag of frozen peas at the end – peas, thyme, oregano and feta go so well together. If you don’t like feta, you can leave it out or try some full-fat ricotta. This dish can also be made with firm white fish like halibut, haddock or cod. Just add the fish after cooking the potatoes for 40 minutes so that you roast the fish for only 10 minutes at the end. There are always chicken thighs in my freezer as one of Ireland’s best chicken farmers, Regan Organic Farm, is just a short drive away from where I live. ­– Anthony O’Toole, food and travel advisor

800g small baby salad potatoes (I recommend the Charlotte variety), halved lengthways
8 chicken thighs or legs, bone in and skin on
2 red onions, peeled and each cut into 6 wedges
1 head of garlic, cloves separated, peeled and kept whole
a handful of fresh thyme leaves, roughly chopped
a handful of fresh oregano leaves or rosemary, chopped, plus extra to garnish
3 tbsp olive oil
flaky sea salt and freshly ground black pepper
1 unwaxed lemon, cut into 6 wedges
100ml white vermouth or white wine
25 cherry tomatoes
20 fat green Greek or Spanish olives, stoned
100g feta cheese, roughly crumbled
1 tbsp extra virgin olive oil


Preheat the oven to 200°C (180°C fan).

Put the potatoes, chicken, red onions and garlic cloves in a large roasting tray (the biggest tray you have). Add the thyme, oregano or rosemary, olive oil and a good pinch of flaky sea salt and freshly ground black pepper. Toss together to ensure everything is evenly coated with the seasoned, herby olive oil. Spread out in an even layer, making sure the chicken skin is facing up. Some chicken can sit on top of the potatoes and onions. Add the lemon wedges around the chicken.

Roast in the preheated oven for 35 minutes, then remove the tin from the oven and increase the temperature to 220°C (200°C fan). Add the vermouth or white wine, cherry tomatoes and olives. Place back in the oven and cook for 15 minutes more, until the chicken skin is golden and crisp.

Remove from the oven and sprinkle over the feta and some fresh oregano. Drizzle with the tablespoon of extra virgin olive oil and season with a pinch of flaky sea salt.

Serve in the middle of the table. Depending on the occasion or time of year, you can serve this with a tomato salad on the side, some mixed lettuce leaves or both.


From The Gathered Table: A Taste of Home

All proceeds go to Peter McVerry Trust

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