I made this really simple Greek-inspired chicken bake with roasted vegetables (and served with tzaziki and pita bread) mostly because bone-in chicken thighs were on sale this week. Despite it being a lame reason to make the dish, it was a total success and everyone really liked it.
The only thing that took a long time to prep was cleaning up the bone-in/skin-on chicken. I trimmed the excess fat with kitchen shears but left the skin on so it would crisp up without drowning in chicken fat.
The recipe says you only have to bake it for 20-25 minutes, but you definitely need to double that time at the very least. I also increased the oven temperature to 375 degrees. About half an hour into baking, I added heirloom cherry tomatoes and the olives.
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