- Calories 519
- Fat 33g
- Sat fat 7g
- Cholesterol 160mg
- Sodium 913mg
- Protein 47g
- Carbohydrate 8g
- Sugar 3g
- Fiber 2g
- Iron 3mg
- Calcium 47mg
How to Make It
Step 1
Heat oven to 425° F with a rack in the highest position.
Step 2
Toss the tomatoes, olives, garlic, oil, and thyme in a 3-quart baking dish.
Step 3
Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Nestle the chicken, skin-side up, in the vegetables.
Step 4
Bake until the chicken is browned and an instant-read thermometer inserted into the thickest leg (avoiding the bone) registers 165° F, 40 to 45 minutes. Serve warm.
