Saucy Baked Chicken Legs With Olives and Tomatoes

Heat oven to 425° F with a rack in the highest position.

Toss the tomatoes, olives, garlic, oil, and thyme in a 3-quart baking dish.

Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Nestle the chicken, skin-side up, in the vegetables.

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.