1 pound plum or small tomatoes, halved if large
1/2 cup pitted green olives
8 cloves garlic, quartered
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
4 bone-in, skin-on chicken legs
Kosher salt and black pepper
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 1/2 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.