Chicken Thighs with Tomatoes and Olives

8 chicken thighs, bone-in, skin-on

¼ cup extra-virgin olive oil

1 pint grape or cherry tomatoes, halved lengthwise

½ cup Spanish olives

6 medium shallots, peeled, cut in half lengthwise

3 sprigs fresh thyme

Freshly ground pepper

Plantation Breader, for coating

Feta cheese, crumbled, for garnish

Preheat oven to 375⁰. Combine oil, tomatoes, olives, shallots, and thyme in a large bowl; add chicken thighs and coat well. In a separate dish with Plantation Breader, coat chicken thighs pressing firmly. Transfer Breader coated chicken to a rimmed baking sheet. Fill spaces between chicken with the tomatoes, olives, shallots, thyme and remaining oil. Do not cover chicken with vegetables.

Roast until a thermometer inserted into the thickest parts of the thighs, without touching bone, reaches 165⁰, 35-40 minutes.

Arrange chicken and vegetables on a platter and sprinkle with crumbled feta. Serve with crusty bread.