6 ounces herb-and-olive oil-marinated feta cheese
15 olive oil-marinated olives, pitted and chopped
1 pound cherry tomatoes, quartered
6 bone-in skinless chicken thighs
2 cups long-grain white rice
salt and pepper
Preheat the oven to 450°F.
Drizzle the cherry tomatoes with a tablespoon of the oil from the olives. Toss to combine. Roast for about 20 minutes, until just beginning to char.
Meanwhile, drizzle the chicken thighs with all of the herbed oil from the feta. Toss to combine and allow to marinate while the tomatoes cook.
After you have cooked the tomatoes, reduce the heat to 350°F. Deglaze the pan with 3 1/2 cups of boiling water. Bring up the fond.
Add the rice and olives to the pan and stir to combine. Season with salt and pepper.
Arrange the thighs in the rice and drizzle with any remaining marinade. Cover with foil and bake for 50 minutes.
Remove the foil and sprinkle with the crumbled feta cheese. Bake for an additional 20-30 minutes.